3 chicken breasts (bone in)
1 (16 oz.) box spaghetti
1 can mushroom soup
1 (15 oz.) tomato sauce
1 can mild Ro-Tel tomatoes
1 jar sliced mushrooms
1 Tbsp. ground cumin
1 c. grated cheese
1 can sliced black olives
Parmesan cheese (optional)
Stew chicken in salted water for 20 minutes. Pull chicken from
bones. Cook spaghetti in leftover chicken broth (stewing water)
according to package directions. In a large mixing bowl, combine
cooked spaghetti, soup, tomato sauce, Ro-Tel tomatoes, cumin and salt
and pepper to taste; mix well. Add chicken, mushrooms and black
olives; fold into mixture. Add 1/2 cup grated cheese to the mixture.
Pour into a 9 x 13 casserole dish. Top with the other 1/2 cup
grated cheese and Parmesan, if desired. Cook at 350 degrees until hot and
bubbly, about 30 minutes. (Can wait until casserole is almost done
and then add last 1/2 of grated cheese and return to oven.)
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