My favorite CHICKEN SPAGHETTI
Instructions:
- 1 med. chicken, cooked and boned
- 1 tbsp. margarine
- 1/2 lg. green pepper, chopped
- 1 med onion
- 1/2 lb. fresh mushrooms, sliced, or 1(4 oz.) can mushrooms, sliced
- 2 cans cream of mushroom soup or cream of chicken soup
- 2 cans cream of tomato soup
- 1 can chicken broth
- 1 (7 oz.) jar green olives, drained
- 2 tsp. worcestershire sauce
- 3 drops tabasco sauce
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 (7 oz.) pkgs. spaghetti
- 5 oz. sharp cheddar cheese, grated
- Cook spaghetti according to package directions.
- Melt margarine in large pan and add green pepper, onion and mushrooms. Sauté until tender.
- Add the soups, broth, olives, worcestershire sauce and tabasco.
- Simmer gently for 15 minutes, then add chicken, drained spaghetti and salt and pepper.
- Remove from heat and add 3/4 of the cheese.
- DO NOT cook after adding the cheese.
- Use the remaining cheese by sprinkling it over the spaghetti after pouring it into serving dish.