Chicken Spaghetti Casserole

Look no further for a delicious creamy chicken spaghetti casserole recipe that is easy to make; this is it!

Thanks to my sister's friend, Gale from Texas, for sharing!

Ingredients:

• 3 whole chicken breasts,cooked
• 1 green bell pepper, finely chopped
• 2 cups chicken broth
• 1 12 oz package spaghetti break into 2 inch pieces
• 2 10 3/4 oz cans cream of mushroom soup, undiluted
• 1 lb grated Velveeta cheese
• 1 2 diced pimientos
• 3/4 cup white wine
• 4 teaspoons parsley flakes
• 2 Tb. dried Italian salad dressing mix
• 1/2 tsp Accent Salt & pepper to taste (optional)
• 1/2 c bread crumbs

Directions:

Remove skin & bone from cooked chicken (or use boneless/skinless breasts) & cut into bite sized pieces. (You'll have about 4 cups).

Cook green pepper in chicken broth until tender. Cook spaghetti in water you used to cook the chicken according the instructions on package.

Combine all ingredients except bread crumbs & transfer into a 3 quart buttered casserole dish. Top with bread crumbs & bake @ 350 for 30 minutes or until bubbly.

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