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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Found this in the Greer Now magazine and it is a wonderful, easy to fix recipe. One that can be doubled if you have a large crowd to feed or want to freeze some up for future use. I used super market rotisserie chicken that was on sale. Great served with a nice garden salad. Ingredients:
2 cups cooked chicken, cut into bite-size pieces |
2 cups chicken broth |
1/4 lb spaghetti |
1/4 cup margarine |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1/2 cup bell pepper, chopped |
1 (10 1/2 ounce) can cream of mushroom soup |
1 cup sharp cheddar cheese, grated |
Directions:
1. Cook spaghetti in chicken broth. Do not drain.
2. Saute veggies in margarine.
3. Mix spaghetti, veggies, chicken and undiluted soup.
4. Pour ingredients into a casserole dish.
5. Cover with shredded cheese.
6. Bake at 350 degrees for 35-40 minutes, or until bubbly.
7. Enjoy!
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