Chicken Spaghetti OAMC

• 1 (8 ounce) package spaghetti
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 large green bell pepper, chopped
• 3 cups cooked chicken, chopped
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 12 cup milk
• 1 (2 1/4 ounce) cansliced black olives
• 1 (4 ounce) jarsliced pimento pepper, drained
• 1 (4 1/2 ounce) can sliced mushrooms
• 14-12 lb processed cheese (Velveeta, 1/2 inch cubes)
• 1 teaspoon salt
• 14 teaspoon ground black pepper

1. 1.)
2. Cook pasta in large pot of boiling water until al dente.
3. 2.)
4. Saute onion, celery, and bell pepper in 1 tsp oil until tender.
5. 3.)
6. Combine all ingredients in a large bowl.
7. Stir gently to combine.
8. 4.)
9. Pour mixture into a greased 9 x 13 inch baking pan.
10. You can freeze it at this point to cook at a later date.
11. 5.)
12. Bake covered with foil @ 350 degrees F. for 15 minutes.
13. 6.)
14. Uncover and continue baking additional 15 minutes.
15. 7.)
16. Remove from oven and rest 5 minutes before serving.

onion, stalks celery, green bell pepper, chicken, cream of mushroom soup, cream of chicken soup, milk, black olives, pimento pepper, mushrooms, cheese, salt, ground black pepper

Taken from www.food.com/recipe/chicken-spaghetti-oamc-507155 (may not work)