|½ lb. spaghetti or other pasta|
|4 thighs, skinned and boned||1 26-oz. can cream of chicken soup|
|2 medium onions, chopped|
|6 celery stalks, chopped||8 oz. mushrooms, sliced|
|1 large green bell pepper, chopped||1 4-oz. jar pimentos, diced|
|6-7 garlic cloves, minced||Italian seasoning|
|3 Tblsps. olive oil||pepper|
|½ to ¾ lb. cheddar cheese, shredded|
Trim fat off of chicken. (Turkey may be used instead.) Chop or tear chicken into bite-sized pieces. Sauté chicken, chopped onions, celery, bell pepper, and minced garlic in olive oil in a large frying pan or wok. Turn frequently, until no red color is observed in the chicken.
Boil spaghetti/pasta 15 minutes (or egg noodles 3 minutes), and then pour into a colander to drain. Rinsing with cold water can help prevent the spaghetti/pasta from sticking to itself. If desired, slice up spaghetti into short,
To sautéed ingredients, add soups, mushrooms, pimentos, and Italian seasoning and pepper to taste. (Salt should not need to be added, as the soups should provide enough salt content.) Stir well and keep on a low-heat setting.
After a few minutes, pour the spaghetti/pasta into the sautéed ingredients and creamed soup mixture, and mix everything together well. Then pour the mixture into a 13½"×9½"×2" baking pan (preferrably glass) and press down evenly. Do not add the shredded cheese yet. If the pan is very full, it is a good idea to place it on a cookie sheet in the oven, in case the contents drips over the edge.
Bake in a preheated 350° oven for
Return to Ted’s Favorite Recipes
Return to Ted’s HOMEPAGE