Sandy’s Chicken and Spaghetti Casserole
- 1 whole chicken
- 1 small can of mushrooms
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 small jar pimientos
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 stick melted margarine
- 3/4 cup milk
- 1 (16 oz.) box spaghetti, cooked
- 1 jar Cheeze-Whiz
Simmer whole chicken in water until meat is tender and pulls away from bones.
Remove meat from bones and chop.
Reserve broth. Cook spaghetti in broth and drain.
Mix all ingredients together in large mixing bowl and allow to set for three hours or overnight in refrigerator.
Bake in large oblong pan at 350″ for 45 minutes to 1 hour.
Serves 15 to 20.
Great dish for family reunions or church supper.