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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Ellen's Chicken Spaghetti Recipe

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This recipe for Ellen's Chicken Spaghetti is from The Chrystal 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!
Contributor:  
Contributor:  
Category:
Category:
Ingredients:  
Ingredients:  
4 Cups Cubed Cooked Chicken
2 Cans Cream of Mushroom Soup
2½ Cups Chicken Broth
1 Medium Green Pepper, Chopped
1 Medium Onion, Chopped
3 Celery Ribs, Chopped
2 T. Dried Parsley Flakes
½ Teas. Salt
½ Teas. Pepper
1 Lb. Processed American Cheese, Cubed
1 12 Oz. Package Spaghetti, Cooked and Drained
1 Can Sliced Ripe Olives, Sliced and Drained (Optional)
Directions:
Directions:
In a soup kettle, 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"x7" baking dishes. Cover and freeze one up to 3 months. Bake the second casserole at 350º for 35-40 Minutes. Uncover and bake for 10 minutes longer.

To Use Frozen casserole: Thaw casserole in refrigerator for 24 hours. Bake as directed above.
Number Of Servings:
Number Of Servings:
5 Servings for each casserole
Preparation Time:
Preparation Time:
1 hour

 

 

 

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