Steps:
- Boil chicken in seasoned water. Debone chicken and cut in chunks. Boil spaghetti in chicken stock until tender.
- Saute onion, celery and green pepper in butter. Add cream of chicken soup, Velveeta jalapeno cheese and Ro*Tel tomatoes. Cook until blended and cheese is melted. Add mushrooms and olives. Mix chicken, spaghetti, and sauce.
- Put in 3-quart buttered casserole (or divide and put in two smaller). Cook at 400 degrees F for 15-30 minutes until bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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