"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cheesy Chicken Spaghetti Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 c shredded or cubed cooked chicken
2 c (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 c chicken broth
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
2 T dried parsley flakes
1/2 tsp salt
1/2 tsp pepper
1 lb process cheese (Velveeta), cubed
1 pkg (12 ounces) spaghetti, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, optional

Directions:
Directions:
In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired.

Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325 for 40 minutes. Uncover and bake 10 minutes longer.

To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed. Yield: 2 casseroles (5 servings each).

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
35 - Bake 50 min

 

 

 

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