Chicken Spaghetti

Name: Chicken Spaghetti
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 10
Cuisine: Global
Ingredients: 2 ribs celery ribs, chopped; 473 milliliters chicken broth; 567 grams cans each) condensed cream of mushroom soup, undiluted; 946 milliliters cubed cooked chicken; 340 grams package spaghetti, cooked and drained; 2 Tbsps dried parsley flakes; 1 medium green pepper, chopped; 57 grams can sliced ripe olives, optional; 1 medium onion, chopped; 1 teaspoons pepper; 454 grams process cheese (Velveeta), cubed; 1 teaspoons salt

You can never have too many main course recipes, so give Chicken Spaghetti a try. This dairy free recipe serves 10. One serving contains 402 calories, 27g of protein, and 25g of fat. A mixture of chicken, onion, condensed cream of mushroom soup, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. A. Son, and One Pot Chicken Spaghetti.

Instructions

In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted.

Ingredients you will need

Cheese

Soup

Equipment you will use

Dutch Oven

Add the spaghetti and olives if desired.

Ingredients you will need

Spaghetti

Olives

Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.

Equipment you will use

Oven