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Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneke Amis
Added: Thursday, September 10, 2009


1/2 C. diced bell pepper
1/2 C. olive oil
1 med. diced onion
2 cans chicken broth more or less to taste (or use broth from cooking chicken)
1 can of cream of chicken soup
1 can of cream of mushroom soup
3 C. of diced cooked chicken
1 can of rotel tomatoes
1 pkg. thin spaghetti cooked in; chicken broth
1/2 lb. velveeta cheese sliced; more or less to taste
salt and pepper to taste
1 can mushrooms ; with juice, optional
1 can black pitted olives optional

In a large skillet or cooking pot, saute bell pepper and onion in olive oil. Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15
minutes until chicken is done. Cook the spaghetti in boiling water or chicken broth until cooked "al dente" (it will continue cooking in the ove). Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven. In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. Stir very well to mix all ingredients evenly. Stir once after about 15 minutes in the oven - after the cheese has had time to melt. Bake at 375 degrees for 30 minutes.
You can add canned or fresh mushrooms. You can also add one can of black olives, sprinkled over the top of the casserole before serving. (optional).

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