Creamy Chicken Pasta Bake
7 pounds 8 ounces spaghetti
12 ounces butter or margarine
7 pounds 8 ounces red and/or yellow bell peppers, diced
1 pounds 8 ounces onions, chopped
1 (50 ounce) can Campbell's Condensed Cream of Chicken or 98% Fat
Free Cream of Chicken Soup
1 (50 ounce) can Campbell's Condensed Cream of Mushroom or 98% Fat
Free Cream of Mushroom Soup
1 1/2 (49 1/2 ounce) cans chicken broth
12 pounds chicken, cooked, diced
3 pounds sharp process cheese, shredded
3 pounds canned mushrooms, sliced and drained
3 pounds pitted ripe olives, halved
1 teaspoon paprika
Cook spaghetti. Rinse and drain.
In large saucepot melt butter and cook peppers and onions until
tender. Add soups, broth, chicken, cheese, mushrooms, olives and
paprika. Add spaghetti.
Portion using a heaping 8 ounce ladle. Serve with parmesan cheese if
desired.
YIELD: 100 Servings (10 ounces or 1 cup each) |