Ema Nymton wrote in rec.food.cooking:

> On 10/17/2012 8:50 AM, KenK wrote:
> > A chicken noodle casserole recipe I DLed and tried was not very
> > good. Could someone post a favorite please?
> >
> > TIA
>
> The Methodist church, where I grew up, cooked Chicken Spaghetti as a
> fund raiser. This is the recipe my MIL used. She cooked one whole
> chicken, and used that plus the seasoned chicken broth to make this
> dish.
>
> Becca
>
> Chicken Spaghetti
>
> 4 cups shredded or cubed cooked chicken
> 2 cans cream of mushroom soup, undiluted
> 2-1/2 cups chicken broth
> 1 medium green pepper, chopped
> 1 medium onion, chopped
> 2 celery ribs, chopped
> 2 tablespoons dried parsley flakes
> 1/2 teaspoon salt
> 1/2 teaspoon pepper
> 1 pound Velveeta, cubed
> 1 package (12 ounces) spaghetti, cooked and drained
> 1 can (2-1/4 ounces) sliced ripe olives, optional
>
> Directions
>
> In a soup kettle or Dutch oven, combine the first nine ingredients.
> Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes.
> Stir in cheese until melted. Add the spaghetti and olives.
>
> Transfer to two greased 11-in. x 7-in. baking dishes. Cover and
> freeze one casserole for up to 3 months. Cover and bake the second
> casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.

That works! Decent mix there other than I add spices (moe black
pepper, bit of paprika or chile powder) often to this.

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