Chicken Spaghetti

And yet another Family Tradition. And easy cheesy chicken and spaghetti casserole. Quite possibly my husband’s favorite. You can make this as spicy on not as spicy as you like. And this recipe makes a lot. The good thing is you can freeze it for another day. Just freeze it uncooked. When you are ready just thaw place in the oven and it will taste just the same as if you made it that day. I promise.

8 servings Plus additional to freeze for another meal

Ingredients 

• 16oz              spaghetti, broken into 3’ pieces
• 16oz              sliced mushrooms
• 3/4                cup chopped onions
• 3/4                cup chopped mixed color bell peppers
• 1                    Stick of butter
• 1                    2.25oz can of sliced black olives(optional)
• 6                    cups chopped chicken
• 1                    can Cream of Chicken soup with Herbs
• 2                   cans Cream of Mushroom soup with Roasted Garlic
• 7 1/2oz         crema mexicana
• 1/2                 cup chicken broth
• 1lb + 8oz       Velveeta processed cheese, cubed
• 2.5 oz             Louisiana Gold green pepper sauce or your favorite pepper sauce

Directions:

1. Use an 8 qt. pot with about 6 quarts of water.  Bring water to a boil with 1 TBLS  of olive oil.  Cook spaghetti per package directions. Drain and put in a large bowl
2. Brown the mushrooms over high heat with 2 Tbs olive oil and a pinch of salt for about 5 to 8 minutes.  Once nicely browned add to the bowl of spaghetti.  Add the chopped chicken and olives to the same bowl. Mix well
3. Prepare the Sauce.  In a large skillet add butter, bell peppers, and onion.  Sauté until softened.  Add the soups, Mexican Crema, and broth.  Simmer over low heat. Add the Velveeta cheese and continue heating on low heat Until melted.  Add the pepper sauce to the skillet.  The green pepper sauce is NOT hot so be very careful if you use a different pepper sauce.
4. After the Cheese is completely melted pour over the spaghetti mixture and mix all ingredients well.
5. Spoon or pour into a 13 1/2 x 9 1/2 inch Casserole dish.  Note not all will fit in the dish.
6. Refrigerate or freeze the remaining Chicken Spaghetti in a zip lock freezer bag for future meals
7. Place the casserole dish in the center of a preheated oven at 375 F for 45 minutes or until golden brown
8. Serve with garlic bread and a fresh green salad.

OPTIONAL:  Rotel green chilis and tomatoes may also be added to this.