This is a recipe that I had posted years ago, I think it was passed on to me in the 90’s by a friend. I am making a double portion of it today to share. But because of curbside pick up, I wasn’t aware that the bell pepper I had ordered was substituted for a poblano pepper. So….I decided to do a little substituting on my own. I added a can of chopped black olives to the mix and just forgot about the bell pepper. This spaghetti has a wonderful rich flavor and is so easy to make, freeze if needed and pull out on those crazy days when you are trying to homeschool or chasing young ones around the house!
When I doubled it today, I used 3 cans of the mushroom soup and 1 can of cream of celery (total 4 cans)….Added some garlic and ground pepper and cannot wait until dinner! Serve with a loaf of garlic bread, veggie and of course, dessert.
“Alls well that ends with a good meal” ConFuscious (not really, it was Trudy)
1/2 stick butter
1 cup chopped onion and 1 cup chopped bell pepper
1 can Rotel tomatoes
2 cans cream of mushroom soup
1 small jar diced pimento
1 pint chicken broth (i just used the chicken broth from when I stewed the chicken)
1 cup chopped cooked chicken breast
2 cups shredded cheddar cheese
Saute onions and bell pepper in butter. Add rotel, mushroom soup, pimento, broth and chicken. Cook until veggies are tender. Cook and drain a 12 oz package of spaghetti. Add veggie mix to the spaghetti and mix throughly with about 1/4 of the cheese. Put into a greased casserole dish and top with the rest of the cheese. Bake in a 325 oven until the cheese is melted. May be frozen for later use. Serves 6. With french bread and a salad, the dinner is complete. Bake 2 of these at a time and put one in the freezer and just pull it out of freezer in the morning and let it sit in fridge until you get home from work. Bake it while chopping salad