Chicken Spaghetti Casserole

• 6 pieces chicken, boiled, deboned and chopped in cubes
• 12 oz. pkg. spaghetti (not thin), boiled and drained
• 1/2 c. onion, chopped
• 1 c. celery, diagonally sliced
• 1/2 c. green pepper, chopped
• 1/3 c. green onion, chopped
• 1 jar pimiento, drained
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can or jar mushrooms, drained
• 1 stick margarine
• sliced ripe olives (optional; for garnish)

1. Preheat oven to 350u0b0.
2. Bake in 11 x 14-inch casserole.
3. Saute onions, celery and green pepper in margarine.
4. Add both soups and mushrooms to sauteed mixture and mix well.
5. Then all other ingredients except ripe olives and mix.
6. Pour into casserole. Garnish with black olives, if desired.
7. Bake, covered with foil for 15 minutes or until bubbles.
8. Serves 6.

chicken, onion, celery, green pepper, green onion, pimiento, cream of mushroom soup, cream of chicken soup, mushrooms, margarine, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530626 (may not work)