Chicken Spaghetti - cooking recipe

Ingredients

3 to 3 1/2 lb. chicken
1 lb. thin spaghetti
1 c. celery, chopped
1 c. onion, chopped
1 c. bell pepper, chopped
1/2 c. cooking oil
2 cans cream of mushroom soup
1 can cream of celery soup
1 lb. Velveeta cheese
1 can Ro-Tel tomatoes
1 large can mushrooms
1/2 c. chopped pimento
1 can black olives (optional)
2 Tbsp. snipped parsley

Preparation

Boil chicken until tender.
Remove from broth and debone.
Add water to chicken broth to make 3-quarts.
Cook spaghetti according to package directions in the chicken broth.
Saute celery, onion and bell pepper in cooking oil until transparent.
In a very large pot, mix all ingredients together.
Put into baking dishes.
Bake at 350\u00b0.
This makes about 20 or more servings.
I make and freeze in 3 or 4 serving dishes, then bake as I need it!
Delicious.