Clean out chicken, put in a large pot with salt pepper and bay leaf. Cover with water and boil until chicken is done. 30-45 min.
In a separate pot, cook celery, onion, and bell pepper over medium heat with salt, pepper, garlic, and butter until vegetables are tender. Next add mushrooms and tomatoes and cook for 10 more min.
In the chicken stock, cook pasta.
Once chicken cools, remove the skin from the chicken and debone it. Shred the chicken into bit sized pieces,
In a large bowl combine the pasta, vegetables and shredded chicken
Pour into a greased baking dish (or two)...this makes A LOT. I usually make this if I am feeding a large crowd or if I want a lot of left overs.
Top with cheese and bake at 375 until heated through and cheese is melted.
When you serve, salt and pepper to taste and sprinkle with Parmesan if desired.
- 1/2c Butter
- 1.0 Large onion
- 2.0 Green bell peppers
- 1.0 Bunch of celery
- 2.0 Cans diced tomatoes
- 2.0Tbsp Minced garlic
- 1.0 Whole chicken
- 12.0oz Sliced mushrooms
- 1.0 Bay leaf (optional)
- 1.0 Pkg Kraft American singles
- Parmesan cheese (optional)
- 1.0lb Angel hair pasta