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Categories:
margarine onions celery garlic mushrooms flour chicken stock cream of chicken soup Velveeta cheese tomatoes tomatoes peas chicken
Viewed: 62 - Published at: a year agoIngredients
- 1/2 c. margarine
- 1 c. chopped onions
- 1 c. chopped celery
- 1 clove minced garlic
- 4 oz. can mushrooms
- 4 Tbsp. flour
- 4 c. chicken stock
- 1 can cream of chicken soup
- 1 lb. Velveeta cheese
- 1 can stewed tomatoes (15 oz.)
- 1 can tomatoes and green chilies (10 oz.)
- 1 can peas, drained
- 1 (4 to 5 lb.) chicken, cooked and diced
- 16 oz. spaghetti, boiled and drained
Method
- Saute onions, celery, garlic and mushrooms in margarine until soft.
- Add flour and stir until well blended.
- Add chicken stock slowly and stir until thickened.
- Add cheese, soup, tomatoes and peas; stir until cheese melts.
- Add chicken and spaghetti and mix well with other ingredients.
- Place in greased casserole and refrigerate overnight.
- Put into cold oven and bake at 375° for 35 minutes.
