Cooking For A Crowd - Large Sized Main Dish Recipes
 Chicken Spaghetti Casserole Recipe
Recipes for Quantity Cooking


Chicken Spaghetti Casserole

12 lb. cooked chicken breast, diced
2 1/2 lb. of spaghetti, cooked and drained
2 lb. frozen petite green peas
2 large jars pimentos, diced
2 lb. mushrooms, sliced
1/2 gal. chicken broth ( 48 oz. can plus equal water)
2 lb. Velveeta cheese, cubed

Cook chicken breast with carrot, celery, parsley, onion, salt and pepper to taste. Drain chicken breast. Remove skin and cut in large chunks.

Sauté mushrooms in butter. Mix all ingredients except broth. Put in large roaster or electric roaster.

Bake at 325 degrees for 1 1/2 hours. Salt and pepper to taste. Add broth as needed to desired consistency. Serve with salad and hot buttered French bread.

Serves 40

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