Name: Cheesy Chicken Spaghetti
Prep time: 35 min
Cook time: 35 min
Yield: 2
Ingredients: 4 cups cubed cooked chicken -; 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted -; 2-1/2 cups chicken broth -; 1 medium green pepper, chopped -; 1 medium onion, chopped -; 2 celery ribs, chopped -; 2 tablespoons dried parsley flakes -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 1 pound process cheese (Velveeta), cubed -; 1 package (12 ounces) spaghetti, cooked and drained -; 1 can (2-1/4 ounces) sliced ripe olives, optional -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy Chicken Spaghetti

1. 4 cups cubed cooked chicken -

2. 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted -

3. 2-1/2 cups chicken broth -

4. 1 medium green pepper, chopped -

5. 1 medium onion, chopped -

6. 2 celery ribs, chopped -

7. 2 tablespoons dried parsley flakes -

8. 1/2 teaspoon salt -

9. 1/2 teaspoon pepper -

10. 1 pound process cheese (Velveeta), cubed -

11. 1 package (12 ounces) spaghetti, cooked and drained -

12. 1 can (2-1/4 ounces) sliced ripe olives, optional -

How to cook deliciously - Cheesy Chicken Spaghetti

1. Stage

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.

2. Stage

Transfer to two greased 11x7-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.

3. Stage

To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.