Killer Chicken Spaghetti

• 4 chicken breasts
• garlic salt
• pepper
• vegetable oil
• 2 c. onion, chopped
• 1 c. celery, chopped
• 1 green pepper, chopped
• 1 can chopped tomatoes with chilies
• 1 can stewed tomatoes, chopped
• 1 small jar pimentos
• 1 (3 oz.) jar mushrooms, sliced
• 1/2 (4 oz.) can black olives, chopped
• 1 Tbsp. chili powder
• 2 c. reserved chicken broth
• 1 (12 oz.) pkg. spaghetti
• 5 c. American cheese, grated

1. Boil chicken in water seasoned with garlic salt and pepper until tender; reserve 2 cups of broth, then cut meat into bite size pieces.
2. Saute onion, celery and green pepper in oil until tender.
3. Combine sauteed vegetables, chicken, tomatoes, pimentos, mushrooms, olives, chili powder, hot pepper sauce, salt and pepper in a large casserole.
4. Boil spaghetti in reserved broth and 3 1/2 quarts of water.
5. Cook until al dente and drain.
6. Fold cooked spaghetti and 4 cups of cheese into chicken mixture and top with remaining cheese.
7. Bake, covered, at 350u0b0 for 30 minutes.
8. Uncover and continue cooking until hot and bubbly.

chicken breasts, garlic, pepper, vegetable oil, onion, celery, green pepper, tomatoes, tomatoes, pimentos, mushrooms, black olives, chili powder, chicken broth, spaghetti, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872070 (may not work)