Chicken Spaghetti

Another Paula! :) This is really, really, really tasty.

Chicken Spaghetti (10 to 12 servings)

2 TBSP butter

1 cup chopped onion

1 cup chopped celery

1 (14 oz) can chicken broth

1 can cream of mushroom soup

1 can cream of chicken soup

1 (10 oz) can diced tomatoes with chilies, drained (mild rotel)

1 (4.25 oz) can chopped black olives, drained (I left these out)

1 (4 oz) can/jar sliced mushrooms, drained

1/2 cup sour cream

1 tsp salt

3 1/2 cups chopped cooked chicken (1 rotisserie chicken works well for this)

2 cups shredded cheddar cheese

1 (16 oz) package angel hair pasta, cooked according to package directions

3/4 panko (Japanese bread crumbs.... but I only had regular old bread crumbs on hand and it did just fine)

1 TBSP butter, melted

Preheat oven to 350 degrees and spray a 9x13 dish with cooking spray.

In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook for 4-5 minutes or until vegetables are tender.

In a large bowl, combine onion mixture, broth, soups, tomatoes, olives, mushrooms, sour cream and salt. Stir in chicken and cheese. Add pasta, tossing gently to coat. Spoon mixture into prepare baking dish.

In a small bow, combine bread crumbs and melted butter. Spread evenly over casserole. Bake for 30-40 minutes, or until hot and bubbly.

Even my kids liked this! It has a little bit of a kick to it because of the rotel... so be prepared... but MY GOODNESS! The list of ingredients looks overwhelming, but really, it's very simple to put together. Serve with salad and breadsticks.