Chicken Spaghetti

• 4 boneless, skinless chicken breast halves (about 1 lbs)
• 1 lb cooked spagetti (follow package directions)
• 1 large onion, diced
• 1 celery stalk, finely chopped
• 1 box Velveeta cheese block (or 3 cans cream of chicken soup)
• 1 packages shredded cheddar ( 2-3 cups)
• 1 can Rotel (undrained)
• 4 oz jar diced pimentos, drained
• 1 stick butter
• 1 * Optional ingredients: mushrooms, green peas, asparagus, water chestnuts, etc.

1. Place chicken in a large saucepan and add just enough water to cover (I use a 4-quart dutch oven or stock pot).
2. Bring to boiling on medium-high heat, then reduce the heat.
3. Cover the pan and simmer until the chicken is no longer pink (about 15-20 minutes).
4. Remove chicken.
5. When cool enough to touch, cut into bite - size pieces.
6. Skim/strain water in saucepan, reserving about 1 1/4 cup - 1 1/2 cup.
7. Rinse/wipe out saucepan if necessary, and return the reserve water (now broth) to the saucepan.
8. Melt butter in skillet over medium-high heat.
9. Add onion and celery.
10. Saute until good and tender.
11. Add to saucepan.
12. Add Velveeta cheese to saucepan (or, optionally, cream of chicken soup).
13. Simmer over medium to medium-low heat until Velveeta has melted through, stirring often.
14. Add chicken, pimentos, Rotel, and any other optional ingredients to saucepan and stir well.
15. I usually chop up and add a drained 6.5 oz can of mushrooms and 1 cup of drained, canned sweet peas.
16. Add cooked spagetti and mix well.
17. Pour into a 4-quart baking dish and sprinkle liberally with shredded cheese.
18. Bake at 350F for 30 minutes to 1 hour, or until bubbly.
19. Cool for 5-10 minutes and serve.
20. **This makes a LOT!
21. I usually serve half for dinner and some leftovers and then freeze the other half to warm up at a later date.

chicken, directions, onion, celery stalk, velveeta cheese, cheddar, pimentos, butter, mushrooms

Taken from cookpad.com/us/recipes/357699-chicken-spaghetti (may not work)