CHICKEN SPAGHETTI
4 c. cooked chicken
2 1/2 c. broth
1/2 bell pepper
12 oz. vermicelli
1 onion
3/4 T. salt
3 stalks celery
1/2 T. pepper
2 T. parsley
1 lb. Velveeta
2 cans mushroom soup
1 small jar green olives, cut up
Chop chicken, bell pepper, onion, and celery. Add all ingredients to broth except chicken, cheese and noodles. Add cheese and simmer until melted. Add chicken and noodles. Bake at 325 degrees 45 minutes. Cover with foil. Freezes well. Serves 8-10.
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