 | | Directions |
- Boil chicken pieces in 5 cups salted water.
- Remove chicken from pot and set aside. Boil remaining water down to 2 cups.
- Add chicken bouillon, onion, celery, green pepper and garlic; simmer 30 minutes.
- Add tomatoes, butter, cream of mushroom soup, tomato soup, olives, Worcestershire sauce, oregano, chili powder, salt and pepper. Simmer until well mixed.
- Meanwhile, cook spaghetti according to package; drain. Add to above mixture.
- Remove chicken from bones and cube. Add chicken to pasta mixture. Add Cheddar cheese.
- Place in casserole dish and refrigerate overnight.
- Bake at 350 degrees for 45 minutes.
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Prep Time: 1.5 hours
Cook Time: 45 minutes
Servings: 8
|  | | Ingredients | | - | | 3 1/2 pounds chicken |
| - | | 5 cups water |
| - | | 1 cube chicken bouillon |
| - | | 1 cup onion, diced |
| - | | 1 cup celery, diced |
| - | | 1 green pepper, diced |
| - | | 1/2 clove garlic, crushed |
| - | | 1 can diced tomatoes (14.5 oz can) |
| - | | 1/2 cup butter |
| - | | 1 can tomato soup |
| - | | 1 can cream of mushroom soup |
| - | | 1 can olives, chopped (optional) |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 1 1/2 teaspoons oregano |
| - | | 1 tablespoon chili powder |
| - | | salt and pepper, to taste |
| - | | 16 ounces spaghetti |
| - | | 1/2 cup Cheddar cheese, shredded |
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