Ingredients
4 cups cubed cooked chicken2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted2-1/2 cups chicken broth1 medium green pepper, chopped1 medium onion, chopped2 celery ribs, chopped2 tablespoons dried parsley flakes1/2 teaspoon salt1/2 teaspoon pepper1 pound process cheese (Velveeta), cubed1 package (12 ounces) spaghetti, cooked and drained1 can (2-1/4 ounces) sliced ripe olives, optional
Preparation
In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired.
Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.
To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.
