…with love from Julie’s kitchen!

• 8 small chicken breasts (4 cups), or 3 10 oz. cans chicken
• 4 small ribs celery, chopped
• 1 small – medium onion, chopped
• ¾ stick butter (the original recipe called for a full stick, but there’s no need)
• 1 can cream mushroom soup (I use healthy request)
• 1 can Rotel diced tomatoes, undrained (if you like it spicy, use a can of hot Rotel)
• 1 lb. Velveeta (I use light Velveeta)
• 1 pkg. (12 oz.) spaghetti (I’ve found the “thin spaghetti” is my fave with this)

1. Simmer or poach chicken & set aside.  Let pasta cook while making sauce.
2. Saute celery & onion in butter in large pan.
3. Add mushroom soup & rotel, then cube cheese and stir in until melted.
4. Drain pasta, and add pasta & chicken to tomato/cheese mixture.  Mix well.
5. Pour into a greased large casserole dish and bake at 350 degrees for 25-30 minutes.

Why yes, I do believe I will be making this soon!

Filed under: Casseroles, Chicken, From Our Kitchen to Yours!, Pasta