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Chicken Provenzano

This is a 100% original recipe by my dad. It became a tradition to have this during our family gatherings.

Prep
Cook
Serves 10people
Ingredients
4
cups celery, chopped
2
onions, chopped
1
head garlic, minced
1
can each: cream of chicken, cream of celery, cream of mushroom (can sub another chicken)
large jar of pimientos, drained
jar jar of roasted red peppers, drained and julianned
3
lb hot velveeta cheese
5
5-6 chicken breast halves, bone in
2
stalks celery
2
carrots
2
peppercorns
1
onion
1
garlic pod
1
lb thin spaghetti
1
lb salad macaroni
Directions
1.
Stew chicken with celery, carrots, peppercorns, onion and garlic 45-50 minutes. Reserve broth for cooking pasta. Use pot for combining ingredients. When chicken has cooled, discard bones and skin and tear chicken into bite-sized chunks.
2.
Cook pasta together in broth.
3.
Saute onion and garlic in olive oil. Add all other ingredients, stirring to blend, ending with chicken and then pasta.
4.
Place in baking dish, top with cheeses of your choice - mozzarella and parmasen work best.
5.
Heat in low oven until cheese is melted.

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