4 frozen, boneless, skinless chicken breasts (save broth)
1 can cream of chicken
1 can cream of mushroom
4 T. butter
2 stalks celery, sliced
1 medium vidalia onion, diced
1 medium red bell pepper, chopped
16 oz. spaghetti noodles (note a difference from package directions)
1 small jar pimentos
1 lb. Velveeta cheese, cubed
1/2 c. freshly grated Parmesan
Boil chicken (adding salt, pepper, onions, sweet basil and other seasonings you like in chicken, to taste)–save broth.
In a large stock pot, pour in all the chicken broth minus one cup to set aside for the recipe. Heat on high until boiling rapidly. Add spaghetti noodles and cook for the time on the package. Set aside and drain, gently stirring in 2 T. butter.
In a medium sauce pan melt butter and sauté celery, onions and red bell pepper on medium heat until onions are translucent. Slowly add in 1 c. hot chicken broth (after the chicken is completely cooked) and the cream of mushroom and cream of chicken soups (undiluted). Add in Velveeta cubes and melt slowly on medium low heat, stirring often. When melted, add in pimentos. Cube the chicken and slowly stir into mixture.
Layer in a 9 X 13 inch baking dish noodles, then sauce and top with Parmesan. Bake in oven at 350 degrees for 15-20 minutes, until bubbly. Great for company. Serves 8-10. Recipe from a dear woman to me and our pastor’s wife in East Texas, Susie Watkins.
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