-
1
Drain poached chicken, reserving broth.
-
2
Debone chicken and tear or cut into bite-sized pieces; reserve.
-
3
Return broth to large pot, holding back a cup or so, and cook spaghetti in reserved poaching liquid following package directions; drain and reserve.
-
4
Saute together the green pepper, onions, celery, and garlic until onions are wilted and golden.
-
5
Combine sauteed mixture with drained canned mushroom pieces, soup, olives, pimientos, spaghetti, garlic salt and chicken meat.
-
6
Spoon mixture into two buttered 13- x 9-inch casseroles.
-
7
You may want to moisten casseroles with a little of the held-back chicken broth.
-
8
Top with grated cheese.
-
9
Bake in preheated 350 degree F. oven 30 minutes or until bubbly.
-
10
Note: Instead of using canned mushrooms, I prefer to buy an 8-ounce package of sliced mushrooms and saute them in a separate pan.
-
11
I also prefer to use roasted red peppers instead of the pimientos.
-
12
I buy the desired amount (usually 2 or 3) from the olive bar in the grocery store, and chop them up.
-
13
To freeze one casserole: Line baking dish with aluminum foil which is twice as long as dish is wide.
-
14
Butter the foil instead of the dish.
-
15
Assemble casserole in dish and freeze.
-
16
When frozen remove from dish, foil and all.
-
17
Wrap casserole in foil and return to freezer.
-
18
This frees the baking dish for another use.
-
19
When ready to bake, remove foil and return casserole to baking dish.
-
20
Thaw casserole before baking.
-
21
If casserole is straight from the refrigerator, you'll have to allow at least 15 minutes extra baking time.
-
22
Be sure to heat until casserole bubbly.
