Categories: Main Dishes & Casseroles

Ingredients

• 2-3 lbs. chicken (cooked and cut into small
• pieces)
• 8 oz pkg spaghetti
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 onion, chopped
• 1 can Rotel tomatoes
• 1 sm. can chopped black olives
• 1 sm. jar chopped pimiento
• 1 cup slicked or diced Velveeta cheese

Directions

1. Boil chicken and remove from chicken broth.

2. Bring broth to a boil and cook spaghetti in

3. the chicken broth.

4. In a sauce pan saute onion in a small amount

5. of butter. Mix together cooked chicken pieces, broth, cooked spaghetti, soups, olives, pimento; add more broth if ncessary.

6. Put half of mixture in a 9 × 13 casserole dish.

7. Cover with 1/2 of cheese. Add remaining

8. mixture and cover with remaining cheese.

9. Bake in a 350 oven until bubbly, about 30

10. minutes.

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