Chicken Spaghetti Casserole

Serious cheesy-ness, check. Super chicken-y, check. Totally noodle-y, check. Mouth watering awesomeness, check!

A little forewarning, this dish does require some time - it's not whipped up quickly, but it's TOTALLY worth it! And, if you're like us, you will appreciate the left-overs for the duration of the week. :)

What you'll need:
4 - chicken breast
1 - 12 oz package thin spaghetti
2 - Tbsp butter or margarine
1/2 - cup chopped celery
1/2 - cup chopped onion
1 - 28 oz can cream of chicken soup
1 - cup milk
1 1/2 cups Velveeta (2%)
salt and pepper to taste
mushrooms chopped (optional)
grated cheddar cheese

Preheat oven to 350.
In a large pot, boil water, add chicken breast. Boil until breast are cooked through.
Save water chicken was boiled in.
Allow chicken to cool; shred chicken.
Using same water as chicken, prepare spaghetti as directed on package.
In a large pan melt butter; saute celery and onion.
In large pan, add shredded chicken, cream of chicken soup, milk, Velveeta, salt and pepper.
Drain spaghetti and add to chicken and cheese mixture.
Pour into a greased 9x13 baking dish.
Sprinkle cheddar cheese on top.
Bake for 20 minutes.

Serves 8-10 people.

Because this dish serves so MUCH I try to make it on a Sunday or Monday. That way, lunches and dinners are covered for a few days throughout the week.