I know this is a super busy week for everyone and if your anything like me, finding time between all the cookie and candy baking to get supper on the table is not always easy.
This is a great recipe to make ahead and either freeze or store in the fridge for a few days.
It's actually one of my family's very favorites, and was one of the best sellers
during my stint has a caterer
First you'll want to start the veggys softening up in a little olive oil.
Add half of the broth and simmer until tender.
Once tender, just dump in the soups and heat through.
Next, the cheese and stir until melted.
If you use fresh parsley, add more than the recipe calls for.
I used some chicken thighs that I had roasted.
Once the noodles are mixed in, pour it into your baking dish.
You can either bake it off now, cool and place in the fridge for a couple of days,
or cool and freeze it. If you decide to freeze it, don't bake it first.
So cheesy and packed full of flavor.
3 c. chicken, cooked, shredded or chopped
4 c. chicken broth
2 stalks celery, chopped
1 lg onion, chopped
1/2. bell pepper (green or red)
1 tbsp parsley, add more for fresh
1 lb spaghetti
1 lg. jar chopped pimento, not drained
1 lg. jar mushrooms, drained
2/3 lb Velveeta
5 oz. M
1 can cream of mushroom soup
1 can cream of chicken soup
In a large pot, saute onion, celery and peppers in olive oil until they start to soften. Add 2 c. broth and cook over low heat until tender. Add soups and heat through then add cheeses and stir until melted.While melting, cook spaghetti in remaining 2 cups of broth with enough extra water, until just before they're al dente. They will finish cooking in the final bake.
To soup mixture add parsley, pimento, mushrooms and cut up or shredded chicken. Combine with well drained spaghetti and pour into a 9x13 buttered baking dish.
Bake at 350 until hot and bubbly, 20-30 minutes. Cool slightly before serving.