Chicken Spaghetti

There are tons of Chicken Spaghetti recipes online but I never could find one that was exactly the flavor I was looking for.. so I just wrote my own! This is one of our family favorites. I like to use a rotisserie chicken because it's got a lot of flavor and keeps the dish from tasting bland. 

1 rotisserie chicken

1/2 medium onion, chopped

1/2 green pepper, chopped

4-5 fresh mushrooms, sliced (about 1 1/2 cups)

4 T butter

1 can Campbell's Cream of Chicken 

1 can Rotel (I use mild)

1/2 c chicken broth

1 lb Velveeta, cubed

16oz spaghetti, broken into 2" pieces, cooked al dente and drained

black pepper to taste

shredded cheddar cheese for topping (optional)

Skin, debone and pull apart chicken into bite sized pieces and set aside. (It's easier to do this if the chicken is chilled. Some grocery stores sell the "cold" chickens at a lower price so look for those in the deli area). Heat oven to 350 degrees. Sauté mushrooms in 2 T butter and add to chicken pieces. Using the same skillet, sauté onion and green pepper in 2 T butter until tender and add to chicken pieces. In a large mixing bowl, combine soup, Rotel, broth and Velveeta and heat in microwave to melt Velveeta, stirring occasionally. Stir in chicken, veggies, noodles and black pepper until combined. Pour into a greased 9x13 dish (or two 8x8 pans if you want to eat one and freeze the other) and top with shredded cheddar. Cover with foil and bake 45 minutes until bubbly. If you choose to freeze, cover with foil in a double layer BEFORE baking, then thaw in refrigerator overnight before baking. The large pan makes 8 servings. Enjoy!

*The cost to make this dish is approximately $14.00.