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.
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
Cook chicken in water with large onion quartered until just done. Dice cooked chicken and set aside.
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.
Top with cheese and bake at 350 degrees for 30 minutes or until hot and cheese melts..
*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.
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.
This serves a bunch, at least 12. I have made it up and divided into two pans and frozen one pan for future use.