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Categories:
chicken green pepper mushroom soup mushrooms olives pepper Velveeta cheese almonds spinach macaroni margarine
Viewed: 28 - Published at: 8 years agoIngredients
- 1 (4 lb.) chicken, cooked and cubed
- 1 c. each: green pepper, celery and onion, chopped
- 2 cans mushroom soup
- 1 large c. mushrooms
- 1 small jar stuffed olives, sliced
- 1 tsp. pepper
- 1/2 lb. Velveeta cheese
- 1 pkg. slivered almonds
- 1 (8 oz.) pkg. spinach
- macaroni
- 1 stick (1/4 lb.) margarine
Method
- Saute pepper, onion and celery in 1 stick of margarine.
- Put 2 cans of soup and Velveeta cheese in top of double boiler and melt. Break macaroni into small pieces and cook as directed on box. Grease baking dish.
- Layer macaroni, chicken, onion, celery and pepper.
- Layer also, olives, mushroom and soup and cheese mixture. Make 2 layers of each.
- Sprinkle almonds on top and bake 45 minutes at 350°.
- (Use 3-quart casserole dish.)
- Serves 14 to 16. Can be frozen.
