Killer Chicken Spaghetti

Name: Killer Chicken Spaghetti
Ingredients: 4 chicken breasts; garlic salt; pepper; vegetable oil; 2 c. onion, chopped; 1 c. celery, chopped; 1 green pepper, chopped; 1 can chopped tomatoes with chilies; 1 can stewed tomatoes, chopped; 1 small jar pimentos; 1 (3 oz.) jar mushrooms, sliced; 1/2 (4 oz.) can black olives, chopped; 1 Tbsp. chili powder; 2 c. reserved chicken broth; 1 (12 oz.) pkg. spaghetti; 5 c. American cheese, grated

16 ingredients

8 steps

Ingredients

4 chicken breasts
garlic salt
pepper
vegetable oil
2 c. onion, chopped
1 c. celery, chopped
1 green pepper, chopped
1 can chopped tomatoes with chilies
1 can stewed tomatoes, chopped
1 small jar pimentos
1 (3 oz.) jar mushrooms, sliced
1/2 (4 oz.) can black olives, chopped
1 Tbsp. chili powder
2 c. reserved chicken broth
1 (12 oz.) pkg. spaghetti
5 c. American cheese, grated

Directions

1

Boil chicken in water seasoned with garlic salt and pepper until tender; reserve 2 cups of broth, then cut meat into bite size pieces.
2

Saute onion, celery and green pepper in oil until tender.
3

Combine sauteed vegetables, chicken, tomatoes, pimentos, mushrooms, olives, chili powder, hot pepper sauce, salt and pepper in a large casserole.
4

Boil spaghetti in reserved broth and 3 1/2 quarts of water.
5

Cook until al dente and drain.
6

Fold cooked spaghetti and 4 cups of cheese into chicken mixture and top with remaining cheese.
7

Bake, covered, at 350° for 30 minutes.
8

Uncover and continue cooking until hot and bubbly.