Friday, June 13, 2008

Chicken Spaghetti Casserole

3-4 pounds chicken pieces
2 cans cream of mushroom soup
1 large jar of Cheese Whiz or Velveeta in comparison of ounces
1 stick butter
1 cup celery diced
1 green pepper diced
1 large onion diced
1 can mushrooms drained or you can use fresh
1 pound spaghetti broken in half

Saute veggies in butter till tender. Cook spaghetti, drain and set aside. To veggies add soup and cheese. Cook till melted. Put in greased baking pan and bake 450 for 1/2 hour or till bubbly.

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