Chicken and Spaghetti Casserole

• 3 cups cooked chicken (I use dark meat)
• 12 cup butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 1 (10 1/2 ounce) can cream of mushroom soup (I use 98% fat free)
• 1 (2 ounce) jar diced pimentos
• 1 cup sliced mushrooms
• 12 lb cooked and drained spaghetti (in chicken broth, use more if you like more noodles)
• 14 teaspoon garlic salt
• 12 teaspoon pepper
• 1 tablespoon Worcestershire sauce
• 12 lb Velveeta cheese (I use 2%)

1. Saute vegetables (onion, celery, bell pepper, and garlic) in butter until tender.
2. Add soup, pimentos, mushrooms, chicken, cheese, garlic salt, worcestershire sauce, pepper, and spaghetti.
3. Mix well.
4. Place in a 13X9 (sprayed with Pam) pan.
5. Bake at 350 for 30 minutes.

chicken, butter, onion, celery, green bell pepper, garlic, cream of mushroom soup, pimentos, mushrooms, chicken broth, garlic, pepper, worcestershire sauce, velveeta cheese

Taken from www.food.com/recipe/chicken-and-spaghetti-casserole-450240 (may not work)