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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I got this recipe from my mother-in-law. I am listing it here as she gave it to me, but I make the following changes: Dry Cream of Soup Mix - Substitute in place of the mushroom soup (or I have also used cream cheese, maybe fat-free?) lots more garlic and onions, fresh mushrooms instead of canned, cheddar cheese spread (ie Wispride)instead of Velveeta and I skip the olives since it is one of the few foods I actually dislike. It's really a pretty tasty casserole, easy to make ahead for a crowd and it freezes well. I like to add Tabasco for a little more zip. Ingredients:
2 lbs chicken parts or 1 large broiler-fryer chicken |
3 stalks celery |
1 bell pepper, chopped |
1 onion, chopped |
2 garlic cloves, minced |
1 (8 ounce) can mushrooms |
1 lb spaghetti, broken |
1 (15 ounce) can stewed tomatoes |
1 (8 ounce) can tomato sauce |
1 (10 ounce) can cream of mushroom soup |
1 teaspoon worcestershire sauce |
1 lb velveeta cheese, cubed |
20 stuffed green olives, chopped |
Directions:
1. Cover chicken with water and bring to a boil.
2. When chicken is done, remove from broth.
3. Shred chicken.
4. Skim fat from broth.
5. In at least one quart of broth, cook celery, bell pepper, onion, garlic, mushrooms and olives until tender.
6. Add spaghetti and cook till done. You may need to add more broth.
7. Add remaining ingredients.
8. Mix well till cheese melts.
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