Chicken Spaghetti

• 1 fryer and 3 to 4 breasts
• 1 to 2 lb. spaghetti
• 1/4 c. chopped onion
• 1/2 chopped bell pepper
• dab of oil or butter
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 can Ro-Tel tomatoes
• 1/2 can Cheddar cheese soup
• 3/4 to 1 c. Parmesan cheese
• 1 c. Cheddar cheese, grated
• pimentos (optional)
• black olives (optional)
• almonds (optional)

1. Boil chicken; debone and cut in chunks.
2. Set aside.
3. Cook spaghetti.
4. Saute onions and bell pepper in oil.
5. Add the 3 soups and Ro-Tel tomatoes.
6. Stir in Cheddar soup, Parmesan cheese, Cheddar cheese, pimentos and black olives.
7. Add chicken and spaghetti.
8. Mix well.
9. Pour into greased casserole dish.
10. Top with Parmesan cheese and almonds, if desired.
11. Bake at 350u0b0 for 1 hour or until bubbly and light brown.

breasts, spaghetti, onion, bell pepper, oil, cream of mushroom soup, cream of celery soup, cream of chicken soup, rotel tomatoes, cheddar cheese soup, parmesan cheese, cheddar cheese, pimentos, black olives, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=490946 (may not work)