Chicken And Spaghetti Casserole - cooking recipe

Ingredients

4 c. bite-sized cooked chicken
1 lb. Velveeta cheese, grated
2 cans mushroom soup
4 oz. can mushrooms, drained
2 c. chicken broth
1 small jar pimento, chopped
12 oz. pkg. spaghetti, broken
1 small pkg. dried Italian dressing mix
salt and pepper to taste
1/2 c. white wine
1 small bell pepper, chopped
1 large onion, chopped
3 stalks celery
1/2 tsp. Accent
garlic to taste
2 Tbsp. dried parsley

Preparation

Cook vegetables (bell pepper, celery, onions and garlic) in broth until tender.
Cook spaghetti and drain (better if cooked in chicken broth).
Mix spaghetti, chicken, cheese, soup, mushrooms and vegetables with broth and remaining ingredients.
Fill buttered casserole and top with buttered bread crumbs.
Bake at 350\u00b0 for 30 minutes.
You may freeze dish before cooking.
Does not require covering; if you do cover, remove cover about 10 minutes prior to removing from oven.
This will make 2 casseroles; 1 to eat now and 1 to freeze for later.