creamy chicken pasta bake

By carlaschwartz

Ingredients

• 7 pounds 8 ounces spaghetti
• 12 ounces butter or margarine
• 7 pounds 8 ounces red and/or yellow bell peppers, diced
• 1 pounds 8 ounces onions, chopped
• 1 (50 ounce) can Campbell's Condensed Cream of Chicken
• or 98% Fat Free Cream of Chicken Soup
• 1 (50 ounce) can Campbell's Condensed Cream of Mushroom
• or 98% Fat Free Cream of Mushroom Soup
• 1 1/2 (49 1/2 ounce) cans Swanson Chicken Broth
• 12 pounds chicken, cooked, diced
• 3 pounds sharp process cheese, shredded
• 3 pounds canned mushrooms, sliced and drained
• 3 pounds pitted ripe olives, halved
• 1 teaspoon paprika

Details

Servings 100

Preparation

Step 1

Cook spaghetti. Rinse and drain.

In large saucepot melt butter and cook peppers and onions until tender. Add soups, broth, chicken, cheese, mushrooms, olives and paprika. Add spaghetti.

Portion using a heaping 8 ounce ladle. Serve with parmesan cheese if desired.

Yields: 100 servings (10 ounces or 1 cup each)