Chicken Spaghetti Casserole
|Title:||Chicken Spaghetti Casserole|
|Category:||Cooking For A Crowd|
10 cups chopped turkey or chicken
5 small cans sliced mushrooms
1 (46 ounce) can cream of mushroom soup
3 pounds grated sharp cheese (save 1/2 of cheese to mix with crumbs for topping)
1 1/2 cups red bell pepper, chopped
1 1/2 cups green bell pepper, chopped
2 1/2 cups chopped onion
2 or 3 cups broth
Salt and pepper to taste
8 cups vermicelli, uncooked and broken into 2 1/2 inch lengths
1 pound Ritz crackers, crushed into crumbs
Cook 8 cups of broken vermicelli, about 8 minutes. (Always put pasta in boiling water.) Drain well and mix with remaining ingredients, except for reserved cheese and Ritz cracker crumbs.
Pour into 2 steam table pans, sprayed with nonstick spray. Mix Ritz cracker crumbs and cheese for topping. Sprinkle over the top.
Bake at 350 degrees F for about 45 minutes.