Ingredients:
8 boneless skinless chicken breast halves
salt and pepper
1 (12 ounce) packages thin spaghetti
1 onions, chopped
1 green bell peppers, 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:
In a large Dutch oven, fill 1/2 full with water; add salt and pepper if desired; add chicken breast halves.
Bring to a boil; cover and reduce heat; simmer 1 hour or until chicken breasts are done.
Remove chicken breasts, reserving broth, and allow chicken to cool; chop chicken meat into bite-size pieces and set aside.
Return chicken broth to a boil; add spaghetti noodles and cook until desired doneness; drain and set aside.
Saute onion and green pepper in butter until tender.
Combine onion mixture, cream of chicken soup, mushrooms, and cheeses; mix well.
Add spaghetti and chopped chicken; mix well.
Pour into a lightly greased 13×9 inch baking dish.
Bake at 375 degrees for 45 minutes.
Servings: 12
Time preparation: 90 min.
Time total: 135 min.