16 oz. Spaghetti
2 cans 98% fat free Cream of Mushroom Soup
1 green pepper, diced
1 medium onion, diced
3 celery stalks, diced
3 cups shredded cooked chicken
1 tbsp butter
2 cups finely shredded Cheddar cheese
Prepare pasta. While pasta is boiling, saute veggies and butter until onions are translucent. Once translucent, add both cans mushroom soup and chicken. Stir well and let simmer on low until pasta is done. Drain pasta and add chicken mixture to pasta. Stir until everything is well combined and then pour into a greased 9x13 baking dish. Sprinkle cheese on top and bake at 350 for 30 minutes.
*Instead of spaghetti I decided to make it this time with bow-tie pasta.
*I can't remember a Thanksgiving weekend that didn't include this recipe. My mom would always make this so she could use up all of the leftover turkey!