Submitted by Amy York
2 whole fryer chickens
1 lb spaghetti, broken in half
1 lb Velveeta, cubed
1 onion, chopped
1 bell pepper, chopped
1 cup black olives, sliced
1 small carton of fresh mushrooms, sliced
1 can cream of mushroom soup
1 can cream of chicken soup
½ tsp garlic powder
¼ cup butter
Salt and pepper
Cheddar cheese, grated
Boil chicken for about an hour or until done. Keep broth and use to boil spaghetti. Sauté chopped onion, bell pepper, and mushrooms in butter. Melt Velveeta, mushroom soup, and chicken soup. Add salt, pepper, and garlic. Take chicken off the bone. Mix together chicken, spaghetti, onions, bell pepper, cheesy soup mix, and olives. Pour mixture into two 9″ x 13″ pans. Cover with foil and bake 350° for 30 minutes. Sprinkle grated cheese on top and cook uncovered until cheese is melted.
Family Recipe Tree 