Chicken and Spaghetti

Directions

1. 1
   Drain poached chicken, reserving broth.
2. 2
   Debone chicken and tear or cut into bite-sized pieces; reserve.
3. 3
   Return broth to large pot, holding back a cup or so, and cook spaghetti in reserved poaching liquid following package directions; drain and reserve.
4. 4
   Saute together the green pepper, onions, celery, and garlic until onions are wilted and golden.
5. 5
   Combine sauteed mixture with drained canned mushroom pieces, soup, olives, pimientos, spaghetti, garlic salt and chicken meat.
6. 6
   Spoon mixture into two buttered 13- x 9-inch casseroles.
7. 7
   You may want to moisten casseroles with a little of the held-back chicken broth.
8. 8
   Top with grated cheese.
9. 9
   Bake in preheated 350 degree F. oven 30 minutes or until bubbly.
10. 10
    Note: Instead of using canned mushrooms, I prefer to buy an 8-ounce package of sliced mushrooms and saute them in a separate pan.
11. 11
    I also prefer to use roasted red peppers instead of the pimientos.
12. 12
    I buy the desired amount (usually 2 or 3) from the olive bar in the grocery store, and chop them up.
13. 13
    To freeze one casserole: Line baking dish with aluminum foil which is twice as long as dish is wide.
14. 14
    Butter the foil instead of the dish.
15. 15
    Assemble casserole in dish and freeze.
16. 16
    When frozen remove from dish, foil and all.
17. 17
    Wrap casserole in foil and return to freezer.
18. 18
    This frees the baking dish for another use.
19. 19
    When ready to bake, remove foil and return casserole to baking dish.
20. 20
    Thaw casserole before baking.
21. 21
    If casserole is straight from the refrigerator, you'll have to allow at least 15 minutes extra baking time.
22. 22
    Be sure to heat until casserole bubbly.