Categories: Main Dishes & Casseroles
Ingredients
- 2-3 lbs. chicken (cooked and cut into small
- pieces)
- 8 oz pkg spaghetti
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1/2 onion, chopped
- 1 can Rotel tomatoes
- 1 sm. can chopped black olives
- 1 sm. jar chopped pimiento
- 1 cup slicked or diced Velveeta cheese
Directions
-
Boil chicken and remove from chicken broth.
-
Bring broth to a boil and cook spaghetti in
-
the chicken broth.
-
In a sauce pan saute onion in a small amount
-
of butter. Mix together cooked chicken pieces, broth, cooked spaghetti, soups, olives, pimento; add more broth if ncessary.
-
Put half of mixture in a 9 × 13 casserole dish.
-
Cover with 1/2 of cheese. Add remaining
-
mixture and cover with remaining cheese.
-
Bake in a 350 oven until bubbly, about 30
-
minutes.