Chicken Spaghetti

Cooking for a large family or making an entree for a potluck?  This recipe makes PLENTY of food.  My household (5 adults) could really make 2 meals of this... usually, though, we have it for dinner once and then eat leftovers for lunches during the week.  It's very tasty!

*NOTE: If you're not crazy about bell pepper, reduce the amount or remove it completely.*

**I really like the taste/sweetness that vidalia/sweet onions provide the dish**

***You can prepare the dish through step 5, then place it (covered) in the fridge until you're ready to bake***

Chicken Spaghetti

(Printable Recipe)

Ingredients:

1/2 cup butter

1 large green bell pepper, chopped (optional)

1 large onion, chopped

3 cups chopped cooked chicken (I use thighs, but breasts would be fine)

2 (10 ounce) cans diced tomatoes with green chilies, drained

2 (4.5 ounce) cans sliced mushrooms, drained

2 cups frozen English peas, thawed (15 ounce can okay)

1 (15 ounce) can chicken broth

1 (10 3/4 ounce) can cream of mushroom soup (cream of chicken & mushroom would be fine)

1 (3.8 ounce) can sliced black olives, drained

1 teaspoon salt

1 teaspoon ground black pepper

2 (8 ounce) packages shredded sharp cheddar cheese

2 (7 ounce) packages vermicelli broken into 2 inch pieces, cooked and drained

Directions:

Preheat oven to 350. Lightly grease a 4-Quart baking dish.

1. In a large Dutch oven, melt butter over medium heat.  Add bell pepper and onion, and cook for 5 minutes or until tender.

2. Stir in chicken, tomatoes/chilies, mushrooms, peas, chicken broth, cream of mushroom soup, olives, salt, and pepper until combined.

3.  Add cheese, stirring until melted.

4. Add vermicelli, tossing gently to combine.

5. Spoon into prepared dish

6. Bake for 30 minutes, or until hot & bubbly.

Bon Appetit!