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    Chicken Spaghetti

    Source of Recipe

    Tina in Colorado

    List of Ingredients

    Chicken Spaghetti

    4 cups cubed cooked chicken
    2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
    2-1/2 cups chicken broth
    1 medium green pepper, chopped
    1 medium onion, chopped
    2 celery ribs, chopped
    2 tablespoons dried parsley flakes
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 pound process cheese (Velveeta), cubed
    1 package (12 ounces) spaghetti, cooked and drained
    1 can (2-1/4 ounces) sliced ripe olives, optional


    In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil.

    Reduce heat; cover and simmer for 15-20 minutes. S

    Stir in cheese until melted. Add the spaghetti and olives if desired.

    Transfer to two greased 11-in. x 7-in. baking dishes.

    Cover and freeze one casserole for up to 3 months.

    Cover and bake the second casserole at 325 for 40 minutes.

    Uncover and bake 10 minutes longer.

    To use the frozen casserole:

    Thaw in the refrigerator for 24 hours.

    Bake as directed.

    Yield: 2 casseroles (5 servings each).




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