Categories: Casserole, Chicken, Main Dish

Ingredients

• 8 boneless skinless chicken breast halves
• salt and pepper
• 1 (12 ounce) packages thin spaghetti
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons butter or 2 tablespoons margarine
• 3 (10 1/2 ounce) cans cream of chicken soup
• 2 (4 1/2 ounce) jars sliced mushrooms
• 1/2 lb shredded sharp cheddar cheese
• 1/2 lb shredded Velveeta cheese

Directions

1. In a large Dutch oven, fill 1/2 full with water; add salt and pepper if desired; add chicken breast halves.

2. Bring to a boil; cover and reduce heat; simmer 1 hour or until chicken breasts are done.

3. Remove chicken breasts, reserving broth, and allow chicken to cool; chop chicken meat into bite-size pieces and set aside.

4. Return chicken broth to a boil; add spaghetti noodles and cook until desired doneness; drain and set aside.

5. Saute onion and green pepper in butter until tender.

6. Combine onion mixture, cream of chicken soup, mushrooms, and cheeses; mix well.

7. Add spaghetti and chopped chicken; mix well.

8. Pour into a lightly greased 13×9 inch baking dish. 9 Bake at 375 degrees for 45 minutes.

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