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AVOCADO CHICKEN SPAGHETTI CASSEROLE

8 oz. broken thin spaghetti
1 can cream of celery soup
1/4 finely chopped tomato
1-1/2 cup diced cooked chicken
2 tbsp. butter or margerine
1 cup avocado, cubed
1/2 cup grated cheese
1/3 cup buttered bread crumbs
Salt and Pepper

Cook spaghetti until al dente, drain. Add soup, pimento, chicken and butter and pour into buttered 1-1/2 quart casserole dish. Fold avocado cubes into first mixture; do not cook. Sprinkle with grated cheese and bread crumbs. Place under broiler to brown bread crumbs and melt cheese, about 3-4 minutes. Serves 4-6.

 

Copyright ©1996-1999 ThomasLand Partners
San Jose, California, U.S.A.
Last updated: 11-Apr-1999 01:34 PM