boil chicken in half water and half chicken broth. you can also add chicken bullion if you want
cook chicken until done
take the chicken off the heat. you can take it out of the pan and let it sit to cool on a plate. save juices if you wish to use it with this or later for something else.
dice tomato and onion. if using canned tomatoes drain juice
put tomatoes and onion in a frying pan. add some butter pepper and garlic
cook the tomato down a bit before adding onion
sautee the onion and tomato
cook the spaghetti noodles
drain all juice from the black olives. slice them up
cream cheese needs to be cut in half length wise then sliced into small squares
after slicing the cheese stick in the fridge or freezer
pre heat oven to 350
in a casserole dish add noodles with a bit of butter, milk and half or full can of cream of chicken soup. add some chicken broth or you can use the liquid you boiled the chicken in. you want some liquid but not drowning in liquid
shred chicken. add into the noodles
add in tomato and onion mix and stir to blend well
add in black olives. mix
add in cream of mushroom soup. mix well. if you need more liquid use more broth or milk and butter. taste to see which you prefer. the more chicken flavor the better it turns out.
bake for about 30 to 50 minutes covered
pull it out of the oven. uncover put sliced cream cheese on top.
bake until the cream cheese turns a slight Brown color. you can take it out sooner if you like
serve hot and enjoy!
