CHICKEN SPAGHETTI

I love this "Chicken Spaghetti" recipe. I've made it many times for company and sold it for "Our Daily Bread" lunch service (I catered for a short time).

Never came across anyone that didn't like it.

It's great to make ahead and freeze or just shove in the fridge for a few days until you need it.

INGREDIENTS:

• 4 to 6 chicken breasts
• 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
• 2/3 lb Velveeta
• 5 oz. monterey jack/jalapeno
• 1 can cream of mushroom soup
• 1 can cream of chicken soup

Cover chicken with water and bring to a boil. When it comes to a boil place lid on pan and turn off stove. Let sit for 10-15 minutes. I like to just slightly undercook this so it doesn't overcook in baking. Remove, let cool and debone if needed.

In a large sauce pan or 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 broth with enough extra water until just before al dente.

To soup mixture add parsley, pimento, mushrooms and cut up or shredded chicken. Combine with well drained spaghetti and pour into a large buttered casserole dish.

Bake at 350 until hot and bubbly, 20-30 minutes. Cool slightly before serving.

Note: I like to either cook my chicken in broth or add seasoning to my water like onion, peppercorn and a bay leaf. I have also used a rotisserie chicken to simplify things.

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