Recipe from Star Legacy's Food For Thought Cookbook. Recipe by Connie Haack.
2 chicken breasts, cooked and shredded (or a 12.5 oz. can chicken breast)
8 oz. spaghetti noodles
1 Tbs. olive oil
1/2 cup bell pepper, diced
1/2 cup onion, diced
3 stalks celery, diced
1/2 cup shredded or diced carrots
5 oz. sliced black olives (optional)
2 cups sharp cheddar cheese
1 can condensed Cream of Chicken soup
Preheat oven to 350° F. Cook spaghetti noodles until al dente. Meanwhile, in a small saucepan, cook bell pepper, onion, celery and carrots in olive oil for about 5 minutes, or until almost tender. In a large bowl combine olives, vegetables, soup, noodles, chicken and 1 cup of the cheddar cheese. Spread into a lightly greased casserole dish and sprinkle with remaining cup of cheese. Cover and bake for 25-30 minutes, or until bubbly. Serves 8.