Recipe from the kitchen of Elva Wells
4 or 5 chicken breasts, cooked
1 green pepper
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. sliced mushrooms
1 lb. Velveeta cheese, cut up
1 (10 oz.) pkg. spaghetti, cooked and drained
Mix all ingredients together and add a little broth but don't make it too juicy.
Place in a greased 9- x 13-inch casserole dish and bake 30 minutes at 350 degrees or freeze before baking.
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