Chicken Spaghetti Casserole Recipe

• 1 chicken (2 1/2 to 3 lbs.), cut up
• 2 c. warm water
• 2 c. onion, minced
• 1 c. celery, minced
• 1 c. green pepper, minced
• 1 1/4 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 2 1/2 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon garlic pwdr (more if needed)
• 1 teaspoon parsley flakes
• 1 teaspoon Worcestershire sauce
• 1 jar (3 ounce.) olives, liquid removed & minced
• 1 can (4 ounce.) mushrooms, liquid removed
• 1 c. dry white wine
• 12 ounce. thin spaghetti
• 2 1/2 c. boiling water
• 2 tbsp. butter
• 1/3 c. Parmesan cheese
• 1 c. cheddar (sharp) cheese, grated
• 1/3 c. Italian bread crumbs

1. In 3 qt dish mix chicken, water, onion, celery, green pepper, other peppers, salt, garlic, poultry seasoning, parsley, Worcestershire sauce.
2. Cover and microwave on high for 30 min.
3. Remove chicken from broth, debone, chop into chunks.
4. Set aside.
5. To broth add in olives, mushrooms, wine and spaghetti (broken in small pcs), warm water and butter.
6. Microwave on high for 15 to 20 min, uncovered, till tender.
7. Put in 7 x 11 inch casserole or possibly 4 qt dish.
8. Fold in Parmesan cheese and chicken.
9. Sprinkle with cheddar cheese, then bread crumbs.
10. Microwave on high for 8 min, covered with wax paper to prevent spattering.

chicken, water, onion, celery, green pepper, cayenne pepper, black pepper, salt, poultry seasoning, garlic, parsley flakes, worcestershire sauce, olives, mushrooms, white wine, thin spaghetti, boiling water, butter, parmesan cheese, cheddar, italian bread crumbs

Taken from cookeatshare.com/recipes/chicken-spaghetti-casserole-33735 (may not work)