Creamy Cajun Chicken Spaghetti

• 4 chicken breasts
• 2 (14 1/2 ounce) cans low fat reduced-sodium cream of mushroom soup
• 2 (14 1/2 ounce) cans fat free low-sodium cream of chicken soup
• 1 (28 ounce) can original Rotel Tomatoes
• 32 ounces 2% Velveeta reduced fat cheese product
• 1 large onion
• 3 stalks celery
• 1 (32 ounce) box whole wheat spaghetti
• Tony Chachere's salt-free cajun spice

1. Trim fat off of chicken breasts and save for chicken stock bag.
2. Boil the chicken in large pot with water for 45 minutes.
3. Wash vegetables. Dice onion and chop celery.
4. Heat small amount of canola oil in a medium skillet over medium-high heat.
5. Saute celery until translucent, about 3-4 minutes. Add onion and saute until translucent. Set aside.
6. Remove chicken from stock pot and allow to cool.
7. In remaining chicken stock, cook whole wheat spaghetti noodles according to package directions.
8. Shred or cut chicken breasts into small pieces and transfer to a large bowl.
9. Cut Velveeta into cubes.
10. Mix Velveeta, cream of chicken, cream of mushroom, Rotel, onion, celery, spaghetti noodles, and seasoning to bowl, stir until well mixed.
11. Throw everything in the Crockpot or oven until cheese melts and spaghetti is warm throughout.

chicken breasts, cream of mushroom soup, cream of chicken soup, tomatoes, cheese, onion, stalks celery, whole wheat spaghetti, chacheres salt

Taken from www.food.com/recipe/creamy-cajun-chicken-spaghetti-332414 (may not work)