Chicken Spaghetti

Ingredients:  1 pkg chicken breast tenderloins, 1/2 stick margarine, salt and pepper, 12 oz. pkg of spaghetti, 2 cans chicken broth, 2 cans water, regular size velveeta, small onion, 1/2 cup celery, green bell pepper, 2 oz. jar of chopped pinentos, 1 can sliced black olives (optional), 1 can cream of mushroom soup, 1/2 cup milk, 1 cup shredded cheddar cheese.

Saute chicken in 1/4 stick margarine.

Add salt and pepper and chop cooked chicken into small pieces.

Boil spaghetti in 2 cans chicken broth and 2 cans water.  (Do Not Drain)

Cube velveeta, add to spaghetti, and stir.

Chop small onion, green bell pepper, and celery.

Saute chopped small onion, green bell pepper, and celery in 1/4 stick margarine.

Add cooked chicken, sauteed chopped onion, green bell pepper, celery, and all remaining ingredients (except shredded cheddar cheese) to spaghetti.  (May need to add a small amount of extra milk to mixture.)  Cook on stove top on medium heat for five minutes.

Pour into Pam'd 9X13 casserole dish OR 2 square casserole dishes.

Top with shredded cheddar cheese.

Bake at 350 degrees for 15 to 20 minutes or until bubbly.

I wish I had a more appetizing picture of the finished product!  Our Sunday School class provides meals to families within our class after the birth of their sweet baby.  I took this to our dear friends Jen and Travis.  And I forgot to take a picture after we dug into it!  It was sooo yummy!!!