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Print this Recipe    Spaghetti 15

Danish Spaghetti

12 oz pkg vermicelli or thin spaghetti (cooked)
1 medium onion chopped
1 small jar chopped mushrooms
1 tablespoon chili powder
1 can chicken broth
1/2 lb. spicy pork breakfast sausage
1 pkg frozen spinach (thawed and drained)
8 oz can tomato sauce
1/2 lb Velveeta
2 cups cooked cubed or shredded chicken
salt and pepper to taste

Cook sausage until brown. Drain and pat dry with paper towels to
remove as much grease as possible. Saute onion in large skillet in
1 tablespoon butter until transparent. Add spinach, mushrooms,
tomato sauce, chili powder, and chicken broth. Simmer a few minutes.
Melt Velveeta in microwave with 1/2 cup water to thin (about a
minute at a time: Cook 1 minute, stir, cook another minute, stir,
until thin and smooth). Add Velveeta to mixture. Add salt and pepper
to taste. Add cooked noodles and mix well. Fold in cooked chicken
gently. Spray 9 x 13 casserole dish with non-stick spray and pour
mixture into dish. Bake at 350 degrees for 20 minutes. Freezes
well.

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