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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a yummy comforting main dish! Ingredients:
1 green pepper, diced |
1 cup celery, diced |
1 medium onion, diced |
2 tablespoons butter |
2 cups cooked chicken, boned (save broth) |
1/4 cup pimiento |
1/4-1/2 cup mushroom, sliced canned (i have also sauteed fresh mushrooms) |
1 lb spaghetti |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of chicken soup |
1 lb velveeta cheese |
grated cheddar cheese |
Directions:
1. Saute pepper, celery, and onion in butter until soft.
2. In another pan, melt cheese with soups. Add vegetables and combine.
3. Cook spaghetti in chicken broth until tender. Drain.
4. Mix together soup mixture and noodles and place in greased 13x9 pan. Top with grated cheddar cheese to your liking.
5. Bake at 350 for 30-35 minutes.
6. Enjoy!
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