3-4 chicken breasts, boiled and shredded, reserve broth
1 large onion, chopped
6-8 mushrooms, sliced
2 Tablespoons butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 package spaghetti (one pound)
1 package Velveeta cheese (one pound), cubed
1 cup Cheddar cheese, grated
Cook spaghetti in broth, reserving one cup (add water as needed to boil spaghetti).
Sautee onions and mushrooms in butter until onions are translucent.
Add soups, sauteed vegetables, chicken and cheese
to hot spaghetti and mix thoroughly.
Transfer to lightly greased baking dish.
Pour reserved broth over top and work into casserole by gently moving spaghetti with a regular tablespoon from sides of dish and through the body of the casserole.
Bake at 350° for 30 minutes.
Top with cheddar cheese and bake an additional 5 to 10 minutes, until cheese melts.
Pairs Well With
I saw this recipe on an old Food Network Show. It wasn't published on their website, so I wrote to them and they sent me the recipe.