Friday, August 7, 2009

Spaghetti Casserole

Spaghetti Casserole

1 1/2 Cup Celery
1/2 c onion chopped
1/2 chopped bell pepper
1/2 butter
1 can mushroom soup
1 can tomato soup
1/2 pint chicken broth
1/2 Tbsp. Chile powder
1/2 tsp tobasco
1 tsp salt.
2 chicken breast cooked and cubed or shredded
-save broth-
1 bag of spaghetti whole wheat or white
2 cups grated cheese
1 can sliced mushrooms
1 small can sliced water chestnuts
1 cup slivered almonds

Saute celery, onion, pepper in butter till tender. Add soup, broth, chile powder, tobasco, salt mushroom, Chestnuts and almonds.

Cook spaghetti in leftover chicken broth plus some more water added to cook completely and then drain.

Mix all ingredients together with the spaghetti and pour into a casserole dish.
Top with cheese.

Bake 30 minutes on 350 or until bubbly.

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