Quick and Light Chicken Spaghetti

Ingredients

• 2 large chicken breasts
• 1 bay leaf
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 garlic clove, minced

• 1 (10 ounce) can cream of mushroom soup
• 1 lb vermicelli

• 1 (28 ounce) can chopped tomatoes
• 1 tablespoon worcestershire sauce
• salt and pepper
• parmesan cheese

Directions

1. 1

   Cook chicken with bay leaf. Reserve 1/4c broth.

2. 2

   Cool and chop chicken.

3. 3

   Bring remaining broth to boil.

4. 4

   Break spaghetti into thirds and cook in broth.

5. 5

   Saute onion, green pepper, and celery in butter. Add to spaghetti. Combine soup and 1/4 c broth; stir into spaghetti.

6. 6

   Add remaining ingredients and stir well.

7. 7

   Spoon into lightly greased 13x9x2 pan.

8. 8

   Bake 350 20 minutes

9. 9

   Serve with Parmesan.