Friday, October 26, 2012

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.

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