Reagan'S Chicken Spaghetti
- 2-3 chicken breasts, cut up
- chicken broth - 1/2 stewer full
- 1/4 stick margarine or butter
- 1/2 of an onion
- 1 green bell pepper
- celery, 1 to 2 stalks
- green olives, sliced
- 1/2 of a small box of velveeta
- 1 box angel hair pasta
- parmesan cheese
- 1 can green chiles (optional)
- Cook chicken in stewer using butter. Add veggies and cook til tender. Remove all above, keep broth. Cook spaghetti in chicken broth. When tender, add velveeta (consistency should be only slightly thinner than when ready to serve.) (If necessary thicken with 2 tablespoons flour in 1/2 cup cold water.) Pour mixture (everything) into casserole dish. Garnish on top with sliced olives and shredded parmesan. Cook until hot and bubbly at 375 degrees, (about 20 minutes).
chicken breasts, chicken broth, margarine, onion, green bell pepper, celery, green olives, velveeta, pasta, parmesan cheese, green chiles
Taken from www.epicurious.com/recipes/member/views/reagans-chicken-spaghetti-50080340 (may not work)