1 chicken, cooked and cut up (or canned chicken)
1 small onion, diced
1 green pepper, diced
½ cup butter
1 can cream of mushroom soup
8 oz. spaghetti
grated cheese
Save 1 cup chicken stock from cooked chicken; cook spaghetti in remaining stock.
Sauté vegetables in butter until tender. In 2 qt. baking dish layer ½ the cooked spaghetti, ½ the chicken, ½ the vegetables. Sprinkle with ½ the stock and ½ the soup. Repeat layers.
Bake at 350° for 30-45 minutes. Sprinkle on cheese during last few minutes of baking.
We're trying this recipe this week. We have made it before, but we were missing the stock. I assume that is pretty important to the flavor.
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