•4 cups cubed cooked chicken
•2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
•2-1/2 cups chicken broth
•1 medium green pepper, chopped
•1 medium onion, chopped
•2 celery ribs, chopped
•2 tablespoons dried parsley flakes
•1/2 teaspoon salt
•1/2 teaspoon pepper
•1 pound process cheese (Velveeta), cubed
•1 package (12 ounces) spaghetti, cooked and drained
•1 can (2-1/4 ounces) sliced ripe olives, optional
•In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired.
•Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.
•To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed. Yield: 2 casseroles (5 servings each).
1 serving (1 each) equals 421 calories, 17 g fat (9 g saturated fat), 80 mg cholesterol, 1,163 mg sodium, 34 g carbohydrate, 2 g fiber, 31 g protein.
I am planning on making my own version of this for supper. Some changes I will make are this. I don't buy cream of soups because its so easy to make a white sauce or roux and flavor it with herb or canned mushrooms. I also will not be using Velveeta, instead I will use shredded cheddar. I also don't have any olives on hand so I will just leave those out.
Edited to add: To make this dish I made about 4 cups of white sauce to which I added about 1 teaspoon chicken bouillon powder, 1/2 t. garlic salt, 1 small can mushrooms drained, salt and pepper and one jar of home canned chicken which I broke into small pieces and the juice from the canned chicken. I then added about one cup of cheese which was a mixture of mozzarella and cheddar.
In another pot I boiled water and cooked some spaghetti. I then drained the spaghetti and mixed the white sauce and spaghetti together. I then put the mixture in a baking pan and topped with cheese and warmed this in the oven. When the cheese was nicely browned I removed the casserole from the oven. This casserole was quite good and the approximate cost was less than $6.00 because the chicken I canned was either 77 or 88 cents a pound.