Chicken Spaghetti
14 ingredients
11 steps
Ingredients
- 3 to 3 1/2 lb. chicken
- 1 lb. thin spaghetti
- 1 c. celery, chopped
- 1 c. onion, chopped
- 1 c. bell pepper, chopped
- 1/2 c. cooking oil
- 2 cans cream of mushroom soup
- 1 can cream of celery soup
- 1 lb. Velveeta cheese
- 1 can Ro-Tel tomatoes
- 1 large can mushrooms
- 1/2 c. chopped pimento
- 1 can black olives (optional)
- 2 Tbsp. snipped parsley
Directions
-
1Boil chicken until tender.
-
2Remove from broth and debone.
-
3Add water to chicken broth to make 3-quarts.
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4Cook spaghetti according to package directions in the chicken broth.
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5Saute celery, onion and bell pepper in cooking oil until transparent.
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6In a very large pot, mix all ingredients together.
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7Put into baking dishes.
-
8Bake at 350°.
-
9This makes about 20 or more servings.
-
10I make and freeze in 3 or 4 serving dishes, then bake as I need it!
-
11Delicious.
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