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Cheesy Chicken Spaghetti Recipe

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This recipe for Cheesy Chicken Spaghetti is from Bentley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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