Chicken And Spaghetti Casserole

• 4 c. bite-sized cooked chicken
• 1 lb. Velveeta cheese, grated
• 2 cans mushroom soup
• 4 oz. can mushrooms, drained
• 2 c. chicken broth
• 1 small jar pimento, chopped
• 12 oz. pkg. spaghetti, broken
• 1 small pkg. dried Italian dressing mix
• salt and pepper to taste
• 1/2 c. white wine
• 1 small bell pepper, chopped
• 1 large onion, chopped
• 3 stalks celery
• 1/2 tsp. Accent
• garlic to taste
• 2 Tbsp. dried parsley

1. Cook vegetables (bell pepper, celery, onions and garlic) in broth until tender.
2. Cook spaghetti and drain (better if cooked in chicken broth).
3. Mix spaghetti, chicken, cheese, soup, mushrooms and vegetables with broth and remaining ingredients.
4. Fill buttered casserole and top with buttered bread crumbs.
5. Bake at 350u0b0 for 30 minutes.
6. You may freeze dish before cooking.
7. Does not require covering; if you do cover, remove cover about 10 minutes prior to removing from oven.
8. This will make 2 casseroles; 1 to eat now and 1 to freeze for later.

bitesized cooked chicken, velveeta cheese, mushroom soup, mushrooms, chicken broth, pimento, italian dressing, salt, white wine, bell pepper, onion, stalks celery, accent, garlic, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530639 (may not work)