Bobo's Chicken Spaghetti

By Sb35462

Ingredients

• 5 lb. pkg. chicken breast (5 cups)
• 1 lg. onion chopped
• 1 1/2 cup chopped celery
• 1 lg. bell pepper chopped
• 12 oz. pkg. spaghetti
• 1 pkg. mushrooms (sliced and sauté'ed)
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 4 oz jar pimento
• Salt & pepper to taste
• 2 - 4 garlic cloves minced
• 1/2 to 1 lb. velveeta cheese
• 3 -4 tablespoons fresh chopped parsley

Preparation

Step 1

Cook and shred chicken. Cook spaghetti in chicken broth. Sauté onion, celery, bell pepper, and garlic in one stick of unsalted butter. Mix vegetables, soups, mushrooms, and cheese over low heat until it's like a gravy. Add chicken and spaghetti. Use chicken stock to thin. Put in a buttered casserole dish. Chill overnight. May be made and frozen ahead of time. Place in fridge 24 hours to thaw....if frozen. Bake at 350 for 40 -45 min.