Chicken Spaghetti

One of our family favorites is Chicken Spaghetti. I had a nice big batch made Wednesday with half ready for the oven for supper and half ready for the freezer for another night. Then we find out several church members are without power from a bad storm, so we decided to load it up along with the bread I'd made and a few other things. (Thank you, Paula Deen, for the brownies with stuff I had in my pantry!) We were able to feed a family of 6 as well as another couple in the church. I think it tasted even better being able to share it! Scott preached on the Prov. 31 woman Sunday and made jokes about me bringing food from afar (we live 45 minutes from church.) Anyways, here is my recipe. Its extremely flexible.

2-3 large chicken breasts (or any other cooked chicken you have on hand) boiled and shredded
1 pkg spaghetti (I use Ronzoni Smart Taste to made myself feel a little better about feeding the fam pasta..Barilla Plus is yummy too)
2 cans cream soup (cream of chicken, celery, or mushroom)
1 stalk celery, chopped
1 small onion chopped
2 TBSP butter, margarine, or olive oil
16oz Mexican Velveeta (or plain Velveeta and a can of Rotel)
garlic powder, salt, & pepper to taste
1 can mushrooms (if your fam is down with them)

Cook and shred chicken (or chop, we just prefer the texture of shredded). Cook pasta. Saute veggies until translucent. Add soups & velveeta and cook on low-med until velveeta is melted. Taste and add spices. If using Rotel, add it here. Add chicken to sauce. When pasta is al dente (it will absorb a little sauce so don't over cook it.) drain and mix in sauce. At this point you can eat it, put it in a casserole dish and bake it, or toss it in the crock pot on low and take it somewhere. Oh, and it freezes well if you want to freeze part of it too.

Hope you like it! Like I said, its one of our favs...even my picky 19m old eats it up! Head on over to the Grocery Cart Challenge to get a ton more yummy recipes as well as awesome money saving tips!