Found this in the Greer Now magazine and it is a wonderful, easy to fix recipe. One that can be doubled if you have a large crowd to feed or want to freeze some up for future use. I used super market rotisserie chicken that was on sale. Great served with a nice garden salad.

Ingredients

4 serv.

cooked chicken↗2 cups
cut into bite-size pieces
chicken broth↗2 cups
spaghetti↗1⁄4 lb
margarine↗1⁄4 cup
onion↗1⁄2 cup
chopped
celery↗1⁄2 cup
chopped
bell pepper↗1⁄2 cup
chopped
cream of mushroom soup1 can
sharp cheddar cheese↗1 cup
grated

Step-by-step instructions

1
Cook spaghetti in chicken broth. Do not drain.
2
Saute veggies in margarine.
3
Mix spaghetti, veggies, chicken and undiluted soup.
4
Pour ingredients into a casserole dish.
5
Cover with shredded cheese.
6
Bake at 350 degrees for 35-40 minutes, or until bubbly.
7
Enjoy!

Source: food.com

Original recipe ↗

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