Baked Chicken Spaghetti Saute

Shirley Wells

½ to 1 cup of chopped celery and the same amount of chopped onion in olive oil or butter then mix the celery and onion with all the rest of the ingredients listed below:
3-4 cups cooked and diced chicken
1 can sliced black olives, drained
1 can sliced mushrooms, drained
1 can cream of mushroom soup
1 can Rotel tomatoes
1 pkg. spaghetti, cooked and drained (I used whole wheat thin spaghetti.)
Pour into large greased baking dish and top with Monterrey Jack and/or Cheddar cheese. Baked 20-25 minutes at 350 degrees--until the cheese melts and it’s nice and hot. Optional: chopped, fresh cilantro

Post a comment
To comment on this article you must be logged in. Not a member?


No comments have been posted. Be the first!


Forgot password?