CHICKEN SPAGHETTI

This recipe is form Cathy, pictured with her family in St. Louis this past Thanksgiving. Cathy is related by marriage and I always love when she serves this for a family get-together. It has become a family favorite around my house. Not your usual to dry chicken spaghetti, this one is moist and has a southwestern flare.

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Chicken Spaghetti

3 pounds frozen chicken tenders or fresh boned chicken breasts

1 large onion to cook with chicken

1 large onion chopped for recipe

2 large celery stalks, diced

3 cloves garlic minced or to taste

1/2 pound of fresh white mushrooms, sliced or 8 ounces canned mushrooms

28 ounce can diced tomatoes

1 can Rotel

2 bricks of chili, found in grocery near lunch meat*

4 ounce can chopped black olives

1 pound package of grated cheddar cheese

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Cook chicken in water with large onion quartered until just done. Dice cooked chicken and set aside.

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Saute onion, celery and garlic in butter or oil. Mix in fresh mushrooms and cook a few minutes. Add tomatoes, Rotel and chili. Cook spaghetti separately. Add cooked spaghetti to mix and put into greased roasting pan. Add olives and chicken and toss.

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Top with cheese and bake at 350 degrees for 30 minutes or until hot and cheese melts..

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*Some of my friends from other states other than Arkansas, have had trouble finding brick chili, at this writing, I can't remember the brand, I'll find that out. I did google brick chili and found several recipes for brick chili, a possibility, more to come on this.

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To freeze, I leave off cheese. After freezing, I bake for about 1 hours (or until hot) and then add the cheese and bake for 30 minutes longer.

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This serves a bunch, at least 12. I have made it up and divided into two pans and frozen one pan for future use.