Chicken Spaghetti

We have had several different versions of this but this is hands down our favorite. I always make a double batch and freeze some. Does wonderful like that.

Whatever parts of chicken your family likes, cooked, deboned and shredded (I like to cook my in the crock all day and assemble the recipe at the end of the day)

1 can chicken broth

celery, onion, bell pepper to fit your family (about a 1 1/2 cups total)

1 can cream of mushroom

1 can cream of chicken

small can chopped black olives

1 one can of Rotel tomatoes (tomatoes with chilies)

3/4 block of Velvetta or soft melting cheese (I have never tried it with a block of hard cheese, not sure it would melt right)

angel hair spaghetti, cooked and drained

Saute celery, onion and bell peppers and add chicken broth. Cook on slow boil. Add cream soups and black olives. Turn heat down and combine until smooth. Add rotel tomatoes, spaghetti and cheese. Once cheese is melted add chicken. Combine until well mixed. You can eat now or place in 9X13 casserole dish, sprinkle with bread crumbs and cook for 30 min on 350 degrees.

The first time around this may seem like alot but once you get it down it is super easy and makes alot if you need it to! When I am trying to disguise veggies for the kids I shred up squash or zucchini and they never notice because of the cheese!

Serve with garlic bread and salad.