3 lbs. boneless, skinless chicken breasts
1/2 cup butter
1 large onion
4 ribs celery, chopped
2 green bell peppers, chopped
1 lb. sliced mushrooms
3 C. chicken broth
1 large can tomato juice
1/2 C. stuffed green olives
3 T. chili powder
3 t. salt
1 lb. dry spaghetti
1 lb. processed American cheese, cut into cubes
1/2 C. dry sherry, optional
Poach chicken breasts.
Chop cooked chicken and set aside.
In a large pan, melt butter and saute the onion, celery, peppers and mushrooms. Add chicken, chicken broth, tomato juice, olives, chili powder and salt. Simmer this mixture for 30 minutes.
Preheat oven to 350°F.
Break the spaghetti up into worm size pieces. Cook the spaghetti in boiling water until tender, about 6 minutes.
Drain spaghetti and fold into simmering sauce. Stir in cheese and sherry.
Place in a large greased casserole. Bake 30 minutes.
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