Chicken Spaghetti

Chicken Spaghetti

-cooked chicken (cubed, chopped, shredded)
-velveeta (smallest box, cubed)

-shredded cheese (for topping)

-can of rotel tomatoes (drained)

-can of olives (I like chopped, husband likes sliced)

-mushrooms (chopped)

-onion (chopped)

-noodles of choice (spaghetti preferably, however any will do)

-cream of chicken soup

-cream of mushroom soup

Directions:

1. Boil chicken and chop. NOTE: I HATE canned chicken. Some people use it and love it. The smell makes me sick....My grandmother cooks a whole chicken and cuts it up. I can't stand touching a whole chicken. It also makes me sick....so at this house, we use chicken breast and chicken breast only....use what you like.

2. Take chopped mushrooms and chopped onions and saute' to desired likeness. Add both soups, rotel, olives, and velveeta cheese. Cook on medium until soupy. Add chicken.

3. Cook and drain pasta.

4. Combine all together and stir, stir, stir until mixed well. Add salt and pepper to taste.

5. Pour in baking dish. NOTE: This will make a TON of chicken spaghetti. I like to divide it into three dishes and freeze two of them. It is also great if you need a meal to drop off when someone has a baby or is sick. Just fix up one or two of the portions into a throw away container and you are all set!

6. Top with shredded cheese and bake for approximately 20 minutes, until cheese is bubbly.

7. Serve hot and with salad, bread, and sweet tea.

We love this stuff. I've been cooking it since G and I started dating. It is great leftover, too. Always clean plates when I cook this...