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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

Recipe




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).