Shelly's Recipe

CHICKEN SPAGHETTI

Category: Casseroles - Chicken and Turkey

1 cooked chicken, removed from bone and cut into bite-sized pieces, reserving broth
1 lb pkg spaghetti or angel hair pasta, cooked in reserved broth and then mixed with 1 tbsp olive oil after draining
3 tbsp olive oil
1 cup sliced mushrooms, chopped onion, green bell pepper and celery
1 can Rotel tomatoes, undrained
1 tsp Worcestershire sauce
1/2 tsp chili powder, salt, pepper and garlic powder
Hot pepper sauce, to taste
1 can cream of chicken soup
1/2 lb Velveeta cheese, cut into small chunks
1 cup shredded sharp cheddar cheese or mozzarella cheese

Topping
1/2 cup grated parmesan cheese and sharp cheddar cheese
1 cup sliced almonds

Saute vegetables in oil until tender. Stir and combine ingredients in a large bowl, except soup, cheeses and topping. In a saucepan, combine soup and Velveeta, stirring until cheese melts. Add to remaining ingredients and stir to combine. Pour into a well greased casserole dish and sprinkle with toppings. Bake at 350 for 25 to 40 minutes or until casserole is bubbly and cheese is melted.