Chicken Spaghetti

This is creamy and  so delicious.  Serve with a salad and crusty bread.

Chicken Spaghetti

3-4 chicken breasts

Salt

Pepper

1/2 Onion (quartered)

2-4 stalks of Celery (cut stalks)

1 lb Spaghetti broken into pieces

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

1 can Rotel, drained

1 jar of Mushrooms, drained

1 can sliced Olives, drained

2 cups cheddar or co-jack cheese, shredded

Preheat oven to 400 degrees F.

Boil the chicken with salt, pepper, onion, and celery. Cook about 30 minutes or until chicken is done. Remove chicken from broth and cool. Cut into bite sized pieces.  Reserve 1 cup of broth.

Boil water for spaghetti making sure to add a dash of olive oil to the water so the spaghetti will not stick.  Cook the spaghetti according to the package directions, drain, and set aside.  

In a large bowl, mix the chicken, soups, rotel, mushrooms, olives, 1 cup of cheese and cooked pasta.   Add reserved chicken broth to make creamy.  Stir together.

Pour mixture in a 9 x 13 dish.  Top with remaining cheese.

Bake at 400 degrees F for 20 – 25 minutes until bubbly.

Enjoy!