LotlikeRees Chicken Spaghetti

• 3/4 pounds Dry Spaghetti, Whole Pieces Broken Into Fourths If You So Desire
• 1 Tablespoon Butter Or Olive Oil
• 8 ounces, weight Baby Bella Mushrooms, Chopped Fine
• 1 whole Bell Pepper, Chopped Fine (I Did Half Red And Half Green)
• 1/2 whole Medium Onion, Chopped Fine
• 3 cups Cooked Chicken, Chopped Into Small Pieces
• 1 can Chopped Black Olives (4 Oz.)
• 1 teaspoon Cavender's Seasoning Or Seasoning Salt
• 18 teaspoons Ground Red Pepper
• 2 cans (10 Oz. Size) Cream Of Mushroom Soup
• 2 cups Shredded Colby-jack Cheese, Or Any Cheese Of Your Choice
• 2 cups Chicken Broth (I Use A Base)

1. Add dry spaghetti to boiling water and cook to al dente (according to package instructions for al dente).
2. While spaghetti is cooking heat 1 tablespoon butter or olive oil to skillet.
3. Saute mushroom, pepper and onions several minutes, just take some of the rawness out.
4. Drain spaghetti, return to pot, add vegetables and remaining ingredients.
5. Add broth last, and add less if needed (you dont want it too runny).
6. Stir well.
7. If you want to serve all of this at once spray a 9x13 dish with oil and add spaghetti mixture.
8. Bake at 350F for 45 minutes.
9. Should be bubbling hot.
10. ** If you want one to serve now and another for later: Spray two smaller pans with oil and divide the mixture in two.
11. Bake as above for one.
12. Cover the second with Glad Press-n-Seal Wrap (or foil) and freeze.
13. Thaw in fridge overnight , remove wrap and bake 1 hour at 350F.
14. Picture take was one that had been frozen and cooked.

if, butter, bella mushrooms, bell pepper, onion, chicken, black olives, salt, ground red pepper, cream of mushroom soup, cheese, chicken broth

Taken from tastykitchen.com/recipes/main-courses/lotlikereee28099s-chicken-spaghetti/ (may not work)