Chicken Spaghetti

I'm always looking for recipes with easy ingredients to get together quickly in this fast-paced household of ours. A few years ago a close family friend had Chris & I over for dinner and cooked this dish for us and we loved it.

And the BONUS: it's E-A-S-Y!!! Oh so easy.

{Side note: I also had a different version of this dish a few years earlier when I had Alexander. A special co-worker of mine used her late Grandmother's recipe. It froze GREAT and we had it a few weeks later when the Mom's finished cooking for us. Her recipe called for sliced can mushrooms, pimentos and some other yummy stuff. That dish was so good I asked her for the recipe. When she came to work with it, it was a photo copy of her Gram's cookbook page in her handwriting - So special!! I still have it!)

I made a few changes:
Her recipe was called Ro-Tel Chicken Spaghetti. The Ro-Tel is too pepper-hot to taste with Alexander & the Girls now eating everything we eat. So I put diced stewed tomatoes in ours today.
Hers had green onions - I'm not a big fan of cooking green onions.
Hers had a green bell pepper - I just didn't have one. But it's good either way.

Start with:

2-3 chicken breasts, cooked & diced

1 can Cream of Mushroom

1 can Cream of Chicken

1 can Ro-tel {or diced/stewed tomatoes}

1 lb. Velveeta Cheese

1 onion

2 stalks celery

1lb. pasta {of your choice} Cooked al dente

Sweat the onions & celery in a pat of butter.

Add cans of tomatoes, mushrooms & chickens.

Stir for a while to incorporate.

Dice the Velveeta & add to the pot.

Stir a while to melt the cheese.

Add the diced chicken.

Add the cooked pasta and mix.

Pour into a 13x9 Pyrex

Cook at 350 degrees 30 min. or until heated through.

It's also good to sprinkle parmesan or bread crumbs or chopped parsley on top to finish it off.

I usually use what is in the kitchen.