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Categories:
chicken broth celery bell pepper onion pimento cream of mushroom soup cream of chicken soup Velveeta cheese
Viewed: 99 - Published at: 5 years agoIngredients
- 1 large cooked fryer, deboned and cut into bite sized pieces
- 1 (8 to 10 oz.) pkg. spaghetti, cooked and drained
- 1 1/4 c. chicken broth (you may use broth from chicken)
- 1/2 c. celery, chopped
- 1/2 c. bell pepper
- 1 c. diced onion
- 1 small jar diced pimento
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 c. grated Velveeta cheese
Method
- In a large skillet, saute in 1 tablespoon butter, the onion, bell peppers and celery.
- Add broth and soups.
- Mix well.
- Add chicken pieces and spaghetti.
- Mix well.
- Salt and pepper to taste.
- Put into a 13 x 9-inch baking dish.
- Cover with cheese. The more the better. (I like to mix shredded cheese into my spaghetti mixture and also cover the top.)
- Bake until hot and cheese is melted (325° oven).
