Description
This is over-the-top in calorie counts but a wonderful comfort-food dinner. I like to make it and freeze, unbaked, in 3 9x9inch aluminum pans - great for giving to new moms!
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Directions
Cook spaghetti in chicken broth and drain. Cook onion, celery and green pepper in butter. Stir in the flour until thickened. Add the milk and stir constantly to make a white sauce. Add the shredded cheeses and stir until melted. Add the mushrooms and soup until blended. Mix the sauce with the chicken in a very large bowl. Will fill 3 9-inch square aluminum disposable baking pans. Top with crushed or crumbled crackers and bake at 350 degrees for 30-45 minutes. Great for the freezer, unbaked!
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Ingredients
 4 pounds chicken parts, cooked and chopped
1 pound spaghetti
1 large onion, chopped
2 cups celery, chopped
1 large green pepper, chopped
1 cup butter
4 cups milk
1 cup flour
1/2 pound American cheese, shredded
1/2 pounds cheddar cheese, shredded
4 oz. can sliced mushrooms, drained
1 can cream of mushroom soup
Crushed Ritz crackers
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