Chicken-Spaghetti Casserole

Here's an easy recipe for a chicken-spaghetti casserole that can be served fresh or made ahead and frozen.

Chicken Spaghetti

5-6 chicken breasts

1 package spaghetti (whole-wheat is especially good)

1 lb Mexican Velveeta, sliced

1 can tomato soup

1 cup mushrooms, sliced

1 cup celery, chopped

1 cup onion, chopped

1 cup green pepper, chopped

1 cup black olives, sliced

½ cup green olives, sliced

Preheat oven to 350 F.

Boil 5-6 chicken breasts for about 1 hour, or until tender. Save the broth. In a medium-to-large saucepan, mix the vegetables and tomato soup. Then, add a soup can-full of water and cook for 30 minutes.

In the broth, cook the pasta until tender. Grease a 3-quart casserole dish and slice the cheese. Mix everything until the cheese is melted. Bake covered for 30 minutes.