Mmmmm...Chicken Spaghetti

Chicken Spaghetti is really easy to make and it's really versatile if you have picky eaters (read: kids). Below is the recipe and it makes a ton. Enjoy!

2 Cups Chicken, chopped
2 Tbsp Butter
1/4 Cup Celery, chopped
1 Large Onion, chopped
2 Garlic Cloves, chopped
1 Small Can Diced Olives, drained
1 Small Jar Mushrooms, drained
1 8 oz Can Tomato Sauce
1 Can Rotel (depending on your tastes, mild, regular, etc...)
1 Can Cream of Chicken Soup
8 oz Shredded Cheese
16 oz Spaghetti, cooked and drained
Salt and Pepper to taste

Directions:

Preheat oven to 400 degrees and coat a 13 x 9 pan or large casserole dish with cooking spray. In a large skillet, melt the butter and saute the celery, onion and garlic until tender. When the veggies are cooked through, add in the olives, mushrooms, tomato sauce, Rotel, cream of chicken soup and the chopped chicken. Mix well and heat through adding salt and pepper to taste. While the chicken and veggie mixture is cooking, add the cooked spaghetti to the pan or casserole dish. Add the chicken mixture to the spaghetti and mix well. Top with the grated cheese and bake 25-30 or until the cheese is melted and the casserole is bubbly. This is great served with garlic bread and salad. Leftovers can be frozen.