Ingredients:
6 chicken breast, cooked and chopped
3 cups of water
1 can of chicken broth
14oz. thin spaghetti
1 bag chopped frozen onions
1 stick of butter
1 large jar of diced pimento
1 can Old El Paso green chili enchilada sauce
1 can of black olives, sliced
1 can Rotel
1 can cream of mushroom soup
1 can cream of chicken soup
¾ block of 2# box of Velveeta
Preparation:
Preheat oven to 350 degrees.
Boil chicken in chicken broth and 3 cups of water until done. Set aside to cool before chopping. Save the strained chicken broth to cook noodles.
Sautee frozen onions with 1 stick of butter until tender, add pimento, green chili enchilada sauce, olives, Rotel and soups. Add Velvetta to melt. Add chopped chicken and cooked noodles to mixture.
Cook in a greased (I use Pam) 9” X 13” casserole dish. Cooked covered for 45 minutes. Makes a large casserole meal. (For smaller meals, divide before cooking and freeze in smaller cooking containers.)
