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    Chicken Spaghetti


    Source of Recipe


    ???

    List of Ingredients




    4 cups cooked chicken -- cubed
    2 cans (10 3/4 oz each) condensed cream of mushroom
    soup -- undiluted
    2 1/2 cups chicken broth
    1 medium green pepper -- chopped
    1 medium onion -- chopped
    3 celery ribs -- chopped
    2 tablespoons dried parsley
    1/2 teaspoon salt
    1 pound processed American cheese -- cubed
    1 package (12 oz) spaghetti, -- cooked and drained
    1 can (2 1/4 oz) 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. Stir in cheese until melted. Add the
    spaghetti and olives. Transfer to two greased
    11 in x 7 in x 2 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.
 

 

 

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