6 large chicken breasts
3 ribs celery, chopped
1 green pepper, chopped
1 package sliced mushrooms, fresh
1 stick butter
10 ounces spaghetti
1 can (1 lb.) chopped tomatoes
1 can ripe olives
1 can cream of mushroom soup
1 lb. Velveta cheese, grated
Salt and pepper
Few dashes worcestershire sauce
Simmer chicken till cooked. Remove chicken and broth. Do not throw broth away. Bone and dice chicken. Measure 1 quart broth back into pan. Melt one stick of butter in skillet and sauté celery, green pepper, onions, garlic, and mushrooms till tender. Pour this mixture into broth and boil for a few minutes. Add spaghetti and cook until spaghetti is done. Add tomatoes, olives, soup, salt, pepper, Worcestershire sauce and cheese. You can serve from this pan or pour into a large casserole dish and save and heat later. If you do this, heat at 350* until bubbly and hot in the center.
Serves 10-12. It's huge. You can freeze half if you aren't feeding a large group.
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3 comments:
Looks great! Very similar to mine except I have to leave out olives b/c no one likes them but me. And only 2 of us like mushrooms.
Your process would really flavor the pasta! Also I use Rotel tomatoes.
Thanks for posting the recipe! I'll use your flavor the pasta part.
Ooooh, sounds DELISH!
p.s. Do you add broth when cooking the chicken? Or, are you talking about the natural broth?
K- just use the natural broth. If you want to save time and use a rotisserie chicken then you could use store bought chicken broth. Let me know if you make it.
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