Shelby's Chicken Spaghetti

• 16 ounces spaghetti
• 1 (22 ounce) package chicken strips (not breaded, Tyson)
• 1 (6 ounce) package grilled chicken breast strips
• 1 (10 ounce) can Rotel tomatoes & chilies
• 1 (10 ounce) can condensed cream of chicken with herbs soup
• 1 (10 ounce) can cheese soup (Campbell's Fiesta cheese)
• 1 (3 7/8 ounce) can black olives, sliced, drained
• 1 (4 1/2 ounce) jar sliced mushrooms
• 10 ounces Velveeta reduced fat cheese product
• 8 ounces neufchatel cheese
• 8 ounces shredded cheddar cheese

1. Cook spaghetti.
2. At the same time, heat soups and add black olives and mushrooms.
3. When the soups are hot, melt the Velveeta and cream cheese in the soups.
4. Drain the spaghetti.
5. Add chicken to the soup mixture.
6. Mix well with the spaghetti.
7. Put mixture in 13 x 9 baking dish that has been sprayed with cooking spray.
8. Bake at 375 degrees for 30 minutes.
9. Add 8 oz of shredded cheddar cheese and bake 15 more minutes.

spaghetti, chicken strips, tomatoes, condensed cream, cheese soup, black olives, mushrooms, cheese, cheese, cheddar cheese

Taken from www.food.com/recipe/shelbys-chicken-spaghetti-410175 (may not work)