Chicken Spaghetti I recipe

6 servings

1 (8 ounce) package spaghetti

1 onion, chopped

6 stalks celery, chopped

1 large red bell pepper, chopped

1/4 cup vegetable oil

4 skinless, boneless chicken breast halves - cooked

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (15 ounce) can chopped black olives

1 (4 ounce) jar sliced pimento peppers, drained

1 (4.5 ounce) can sliced mushrooms

1/2 pound processed cheese

Cook pasta in a large pot of boiling water until done.

Saute onion, celery, and bell pepper in oil until tender.

In a 9 x 13 inch baking pan, combine saute mixture with chicken, cooked spaghetti, soup, olives, pimentos, and mushrooms.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Slice cheese, place evenly across top of casserole, and bake until cheese is melted.

Cool and serve.