Chicken Spaghetti Bake - Sandra Lee

• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon olive oil
• 1 (16 ounce) package Velveeta cheese, cut into cubes
• 1 (10 3/4 ounce) can cream of celery soup
• 1 1/2 cups milk
• 1 (16 ounce) package thin spaghetti
• 1 (14 ounce) bag frozen baby broccoli florets, thawed
• 2 1/2 cups cooked rotisserie chicken
• 1/2 teaspoon red pepper flakes
• 2 cups shredded sharp cheddar cheese

1. Preheat oven to 350u0b0F.
2. Cook spaghetti according to package directions and drain.
3. While spaghetti is cooking, heat oil in a non-stick skillet.
4. Add onions and garlic to the skillet and saute until onion is tender.
5. Add Velveeta, celery soup, and simmer until cheese is melted.
6. Add drained spaghetti, cooked chicken, broccoli, and red pepper flakes.
7. Heat until heated through.
8. Spray a 9X13-inch baking dish with non-stick cooking spray.
9. Pour spaghetti mixture into prepared baking dish.
10. Sprinkle shredded cheese on top.
11. Bake for about 20-25 minutes until cheese is melted and begins to bubble.

onion, garlic, olive oil, velveeta cheese, cream of celery soup, milk, thin spaghetti, broccoli florets, chicken, red pepper, cheddar cheese

Taken from www.food.com/recipe/chicken-spaghetti-bake-sandra-lee-363920 (may not work)