Ingredients
- 2 cups celery,chopped
- 1 1/2 cups onion,chopped
- 3 tablespoons butter
- 2 cups chicken broth
- 1 tablespoon worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (10 1/2 ounce) condensed cream of mushroom soup
- 1/2 cup milk
- 8 ounces sharp cheese,(1 cup ,grated)
- 2/3 pound spaghetti, cooked, drained
- 2 pounds cooked boneless skinless chicken,(6 cups ,chopped)
- 1/2 cup stuffed green olives,sliced
- 1 cup pecans,chopped
How to Make
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Step 1: In saucepan
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Step 2: Cook celery and onion in butter until tender.
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Step 3: Add chicken broth, Worcestershire sauce, salt and pepper.
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Step 4: Simmer for about 15 minutes.
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Step 5: Slowly stir in mushroom soup, milk and cheese.
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Step 6: Mix thoroughly.
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Step 7: Remove from heat.
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Step 8: Add cooked spaghetti.
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Step 9: Let stand for 1 hour.
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Step 10: PreHeat oven to 350 degrees F.
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Step 11: Grease and Pam spray a 13 x 9-inch baking dish.
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Step 12: Add chicken and olives to spaghetti and place in prepared dish.
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Step 13: Sprinkle with chopped pecans.
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Step 14: Bake in preheated oven for 20 to 25 minutes or until hot and bubbly.
We hope you enjoy this recipe!
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