Chicken And Spaghetti Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 lb spaghetti, broken into pieces
• 4 cups chicken meat, cooked and shredded
• 1/4 cup butter
• 1 medium onion, finely chopped
• 1 (14 ounce) can stewed tomatoes
• 1 (10 ounce) rotel tomatoes & chilies, diced
• 1 (7 ounce) jar pimientos
• 1 lb velveeta cheese (or two cups)
• 1 (10 ounce) cream of chicken soup (i use fat-free)
• 1 (14 ounce) can chicken broth (i use fat-free)
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 teaspoon pepper

Recipe

• 1 place uncooked spaghetti in a large pot of salted boiling water. let simmer, for 8 to 10 minutes or until pasta is al dente and keep warm.
• 2 in large skillet, melt butter and saute chopped onion until transparent. add stewed tomatoes, rotel tomatoes with peppers and red pimentos.
• 3 in microwave, melt 1 pound velveeta cheese and add cream of chicken soup and chicken broth.
• 4 mix with the tomato mixture and shredded chicken and add garlic powder, salt and pepper to taste.
• 5 spread mixture into a 9x13 inch baking dish and bake for about 30 minutes at 350ºf. until hot and bubbly.
• 6 to make ahead: prepare the casserole a day ahead. refrigerate or keep in the freezer. place in the oven and keep warm until serving time.