Chicken Spaghetti
10 ingredients
7 steps
Ingredients
- 8 or 12 oz. pkg. spaghetti
- 1 can cream of chicken soup
- 1/2 c. chopped celery
- 1 small onion, chopped
- 1 small jar pimentos (optional)
- 1 small can mushrooms (optional)
- 1 1/2 lb. Velveeta, in pieces
- 2 c. cooked chicken (4 breasts)
- 1 stick oleo (real butter, if you can)
- 1 soup can milk (to thin, if necessary)
Directions
-
1Cook and drain spaghetti.
-
2Simmer celery, onion, mushrooms and pimentos in the oleo about 10 minutes.
-
3Add soup and chicken; cook 5 minutes.
-
4Stir in cheese until melted.
-
5Add milk to thin to desired consistency.
-
6Add cooked spaghetti and mix well.
-
7Turn into a 9 x 13-inch casserole and bake 30 minutes at 350°.
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