Total Time
1hr
Prep 1 hr
Cook 0 mins

I got this recipe from my mother-in-law. I am listing it here as she gave it to me, but I make the following changes: Dry Cream of Soup Mix - Substitute in place of the mushroom soup (or I have also used cream cheese, maybe fat-free?) lots more garlic and onions, fresh mushrooms instead of canned, cheddar cheese spread (ie Wispride)instead of Velveeta and I skip the olives since it is one of the few foods I actually dislike. It's really a pretty tasty casserole, easy to make ahead for a crowd and it freezes well. I like to add Tabasco for a little more zip.

Ingredients Nutrition

Directions

  1. Cover chicken with water and bring to a boil.
  2. When chicken is done, remove from broth.
  3. Shred chicken.
  4. Skim fat from broth.
  5. In at least one quart of broth, cook celery, bell pepper, onion, garlic, mushrooms and olives until tender.
  6. Add spaghetti and cook till done. You may need to add more broth.
  7. Add remaining ingredients.
  8. Mix well till cheese melts.
Most Helpful

4 5

I made modified versions of this recipe based on our personal likes and dislikes; I actually made 2 separate versions. First, since I had a case of Velveeta & shells, I used 2 packages of this instead of spaghetti. I cooked the chicken as directed, and then cooked the noodles in the broth. For one version, I added rotel tomatoes (but no tomato sauce as I didn't have any). I did not add the mushrooms as I can't tolerate them, and I subbed cream of chicken soup for the cream of mushroom. The other version I made mostly for DD, as she does not like tomotoes in her food, so I skipped those altogether. Overall, this is a tasty meal, served with a green salad - DH really liked it. For me it was just ok, so I'm giving 4 stars. Thanks for posting - made for FALL PAC 2012.