Chicken Spaghetti


Submitted By: Kathye Jackson

Ingredients

  • 6 to 8 large chicken breasts
  • Salt to taste
  • 1 (8-ounce) package spaghetti
  • 1 stick butter, melted
  • 1/2 cup chopped onion
  • 3 stalks celery, chopped
  • 1 cup mushrooms
  • 1 cup chopped bell pepper
  • 1 cup sliced water chestnuts
  • 1 (14-ounce) jar pimentos
  • 1 cup salad black olives
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/2 soup can of milk
  • 11/2 pounds Velveeta cheese

    • Instructions


    Place chicken breasts in large pot, add salt to taste, and cover with water; boil until tender. Remove chicken and reserve the broth.
    Cook spaghetti in chicken broth; drain and add all ingredients except the cheese. Pour into a large, greased pan. Top with thick slices of cheese. Bake at 350° for 30 minutes. Can be frozen.
    Yield: 20 servings.