 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
|
Ingredients:
8 chicken breasts |
1 1/2 pound(s) velveeta |
2 lg can(s) mushrooms sliced |
1-4oz jar(s) pimiento chopped |
1 can(s) black olives sliced |
1-14oz package(s) spaghetti |
2 can(s) water chestnuts sliced |
1-2 onions chopped |
salt & pepper |
Directions:
1. Boil chicken, save broth. Put 2-3 cups of broth in saucepan. Cut up Velveeta and melt with broth. Cook spaghetti in remaining broth.
2. Drain all remaining items and add them to cheese mixture and spaghetti. Salt and pepper to taste.
3. Heat in warm oven...doesn't need cooking. Freezes well. Makes 2 9x13 pans.
|
|