Shelly's Recipe

BAKED BAYOU CHICKEN SPAGHETTI

Category: Pasta - Baked

4-5 boneless, skinless chicken breasts
1 rib celery, chopped into lg. pieces
1 carrot, chopped into lg. pieces
4 chicken bouillon cubes
1 (8 oz) pkg vermicelli or spaghetti, broken 3 times
1 (10 75 oz) can EACH condensed cream of chicken soup and cream of mushroom soup
1 (8-oz.) can sliced mushrooms, drained
1 (2.25 oz) can sliced black olives, drained
1 (2 oz) jar diced pimentos, drained
8 oz pasteurized processed cheese, cubed
1 (10 oz) can diced tomatoes and green chilies
1 medium Onion, coarsely chopped
1 large bell pepper, chopped
2 cloves garlic, minced

Cover chicken with water in a large saucepan. Add celery, carrot and bouillon cubes. Bring to a boil and cook until chicken is done. Remove chicken, cool and cut into bite-size pieces; set aside.

Remove celery and carrot from broth and discard; reserve broth to cook pasta. Cook pasta according to package directions in prepared broth. (Add additional water to broth only if needed so that pasta absorbs most of the liquid.) Remove from heat when done and drain well in a colander; set aside.

In a large mixing bowl, combine undiluted cream of chicken and mushroom soups, mushrooms, olives, pimentos, cheese cubes, tomatoes and green chilies, onion, bell pepper and garlic. Stir until well mixed. Gently fold in cooked chicken pieces and cooked pasta. Transfer mixture to a large casserole dish and bake at 350 until bubbly (approximately 45 minutes). Serve with a green salad and garlic bread. Serves 4-6