Ruth Faust’s Recipe (Wendy’s Favorite Recipe)
Boil a 3-4 Lb Chicken with 2 pieces of Celery 2
Carrots, one large Onion Quartered,
Generously season with Lowry’s Seasoned Salt.
Cool Chicken and remove meat, discard skin &
bones. Strain broth and put in refrigerator so
fat will rise and can be discarded. Save broth
for future. Reserve ½ to 1 cup broth for casserole.
Cook ½ Lb Thin Spaghetti in chicken broth per
package directions. Chop fine: 1 onion,
2 ribs celery, 2 carrots. Grease 3 Qt. casserole
pan. Mix chopped vegetables, chicken, can
drained mushrooms and 1 Can Cream of Chicken
soup and the ½ to 1 Cup reserved broth with the
cooked Spaghetti. Top with bite-sized pieces of
Cheddar Cheese or Velveeta Cheese, or you can
use 1 Can of Cheddar Cheese Soup. Place in
350 degree oven and cook until bubbly hot, usually
about 20 or 30 minutes. This can be assembled
ahead of time except put cheese on last minute.
A good company dish if assembled a day ahead.