Chicken Spaghetti

This is a family favorite - we had it this week and my hubby told me this is something that he could eat once a week! It also freezes really well, so when I do make it I make sure to double or triple the batch. It is such a unique twist on traditional spaghetti, if you make it please leave me a comment and let me know what you think. 

Ingredients:

4 cups cubed cooked chicken 

 2 cans (10-3/4 ounces each) condensed 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 Tbs dried parsley flakes 

 1/2 tsp salt 

 1/2 tsp pepper 

 1 lb 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 if desired. Transfer to two greased 11-in. x 7-in. x 2-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. To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed. Yield: 2 casseroles (5 servings each). Servings: 10