My mother-in-law gave me this recipe shortly after her son and I were married, almost 37 years ago. Back then, making it was definitely a labor of love because it took a LONG time! Now, with all those wonderful, convenient canned chicken products and frozen, chopped veggies, it's a really quick, hearty meal! My little great-niece, who's 14, has been making it herself for a couple of years now! Her family loves it, too!
1Before giving the original directions, let me give you my updated directions...SIMPLIFY!!! I buy the LARGE canned chicken breast at Sam's Club for my chicken! I also buy chopped, frozen peppers and onion. I really like to get the 3 pepper blend (green, yellow and red peppers) with onion and only chop the fresh celery. You could also get the "seasoning blend" that has green pepper, onion and celery all mixed. I just like the extra color of the yellow and red! I also cook the spaghetti in chicken broth instead of water. My family loves cheese and I usually get a cheese blend of shredded cheese for the top. The Mexican jalapeno blend adds just a little "kick" to the dish!
2If you are going with the original recipe, boil the chicken in a large pot until cooked through. Remove chicken from pot (reserve stock to cook spaghetti in, if desired). Cool chicken then remove skin and bones. Chop meat.
3Chop all veggies. Place in large pan and sautee in butter until tender and onions are transparent.
4Stir cream of chicken and cream of mushroom soup into vegetables, mixing well.
5While veggies are sauteeing, cook spaghetti according to package direction, using chicken stock if desired in place of water.
6When veggies are done, stir in chicken, making sure it is well distributed throughout the vegetables.
7Drain the cooked spaghetti and mix well into chicken/veggies.
8Pour enite mixture into a buttered 11x17 casserole dish. Top with grated cheese. Bake at 350 degrees until cheese melts and dish is thoroughly heated through.