Recipe for Chicken Spaghetti 1

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Yield:

Ingredients:

Amount	Ingredient
4 x	boneless chicken breasts, cook and dice
4 x	chicken bouillon cubes
1 can	chopped green chilies, (4 oz.)
3/4 cup	celery, sliced
1/2 x	onion, diced
1/2 can	ripe olives, (10 oz.)
1/2 x	green bell pepper, diced
1 can	mushrooms, (6 oz.)
1 can	water chestnuts, (6 oz.)
1 pkt	Cheddar and Monterey Jack cheese, grated
1 pkt	slivered almonds
1 sm	packag spaghetti, broken into pieces
1 can	cream of chicken soup, (11 oz.)

Instructions:

Instructions: Put chicken, bouillon cubes and 5 cups water in saucepan and boil chicken until done. Remove and cube; cook spaghetti using chicken water. Lightly grease with margarine a 3-quart casserole. Line casserole with spaghetti and layer chicken on top and vegetables on top of chicken. Mix soup and 2 cups of chicken broth and pour over casserole. Sprinkle with cheese and almonds. Bake 40 minutes at 350 degrees or until bubbly. Freezes well; leave off almonds.

Kathryn Boaz

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