1/2 to 1 onion, minced
1/2 green pepper, chopped
1/2 c. chopped celery2 cans cream of mushroom soup
1 c. milk
1 (4 oz.) can sliced mushrooms, drained
1/2 lb. cheddar cheese, grated
3-4 c. cooked chicken, cubed
7 oz. vermicelli or spaghetti, cooked
salt, pepper and Tabasco to taste
Saute onion, celery and green pepper in butter until soft. Add mushrooms. Mix soup with milk and add to vegetables. Stir in cheese until melted. Add chicken, pasta, salt, pepper and Tabasco. Pour into greased 2 quart casserole dish and bake uncovered at 350 degrees for 35-40 min. Great served with a green salad and bread.
