Source of Recipe
Tina in Colorado
List of Ingredients
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).