Ingredients:
8 chicken breast halves
1 cup onions ( chopped)
2 cups celery ( chopped)
1 cup green bell peppers ( chopped)
1 (4 ounce) cans mushrooms
2 cups chicken stock
1 (10 1/2 ounce) cans low-fat cream of mushroom soup
1 (10 1/2 ounce) cans low-fat cream of chicken soup
1 (10 ounce) cans Rotel diced tomatoes
1 (1 1/4 ounce) cans sliced ripe olives
1 lb cheddar cheese ( grated)
1 (16 ounce) packages spaghetti
Directions:
Boil chicken, onion, celery and green pepper for one hour. Remove chicken and strain broth. When cool, remove chicken from bones.
Cook spaghetti in broth. Strain and reserve 2 cups broth.
Mix with spaghetti, olives, soups, Rotel tomatoes, olives and season to taste. Add 1/2 of cheese.
Pour into lightly greased 3quart dish and sprinkle remaining cheese on top.
Bake at 350 for 30 minutes.
Servings: 10-12
Time preparation: 30 min.
Time total: 60 min.