Monday's Meal

Continuing my love affair with casseroles, I thought I'd share another favorite of mine, chicken spaghetti. This deliciously easy recipe lends it self to lots of individuality so you can make it your own just by changing up some of the ingredients. This recipe is freezer friendly making enough for you to make 2 casseroles, one for now and one to freeze for later. If you just want to make one, adjust the amount of your ingredients accordingly. Anyway, eat up and enjoy!

Chicken Spaghetti


4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups chicken broth
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound velvetta, cubed
1 package (12 ounces) spaghetti, cooked and drained
1 can of sliced mushrooms
1 can (2-1/4 ounces) sliced ripe olives ( optional)

Preheat oven to 325 degrees.
In a large dutch oven, combine the first ten ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired.
Transfer the mixture to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.
when you're ready to use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.