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Categories:
bite-sized cooked chicken Velveeta cheese mushroom soup mushrooms chicken broth pimento Italian dressing salt white wine bell pepper onion stalks celery Accent garlic parsley
Viewed: 6 - Published at: 3 years agoIngredients
- 4 c. bite-sized cooked chicken
- 1 lb. Velveeta cheese, grated
- 2 cans mushroom soup
- 4 oz. can mushrooms, drained
- 2 c. chicken broth
- 1 small jar pimento, chopped
- 12 oz. pkg. spaghetti, broken
- 1 small pkg. dried Italian dressing mix
- salt and pepper to taste
- 1/2 c. white wine
- 1 small bell pepper, chopped
- 1 large onion, chopped
- 3 stalks celery
- 1/2 tsp. Accent
- garlic to taste
- 2 Tbsp. dried parsley
Method
- Cook vegetables (bell pepper, celery, onions and garlic) in broth until tender.
- Cook spaghetti and drain (better if cooked in chicken broth).
- Mix spaghetti, chicken, cheese, soup, mushrooms and vegetables with broth and remaining ingredients.
- Fill buttered casserole and top with buttered bread crumbs.
- Bake at 350° for 30 minutes.
- You may freeze dish before cooking.
- Does not require covering; if you do cover, remove cover about 10 minutes prior to removing from oven.
- This will make 2 casseroles; 1 to eat now and 1 to freeze for later.
