Ingredients
5½ oz yellow onions, chopped
1 cup celery, chopped
5 oz green bell peppers, chopped
4 cups chicken breasts, cubed and poached
10¾ oz condensed cream of mushroom soup, (2 cans), undiluted
2½ cups chicken broth
1 tbsp Italian seasoning
1 lb processed cheese, preferably Velveeta, cubed
12 oz spaghetti, (1 package), cooked and drained
2¼ oz green olives, (1 can), plain or stuffed, sliced
salt, to taste
ground black pepper, to taste
cooking spray
parsley, chopped
Preparation
Preheat your oven to 400 degrees F and grease a baking casserole (preferably 15 inches).
In a soup kettle or Dutch oven, combine onions, celery, chopped green bell pepper bits, chicken breasts, condensed cream of mushroom soup, and chicken broth. Bring to a simmer.
Add the Italian seasoning to the mixture, then cover and simmer for 10 to 15 minutes.
Next, stir in cheese until melted. You may need to stir occasionally.
Add the spaghetti and olives, then adjust seasoning as necessary.
Transfer to the baking casserole then bake at 325 degrees F for 40 to 50 minutes, until it’s crisp and golden brown on top.
Garnish the casserole with parsley. Serve and enjoy!
