Chicken Spaghetti, A Casserole that Comforts

• 1 pound Boneless, Skinless Chicken Breasts (or Leftover Turkey From Thanksgiving!)
• 1- 1/2 Tablespoon Jane's Krazy Salt Seasoning
• 1/2 pounds Vermicelli Or Thin Spaghetti Pasta, Cooked Until Just Al Dente
• 1/4 cups Butter (of Course!)
• 1 whole Large Onion, Diced
• 1 cup Celery, Diced
• 4 cloves Fresh Garlic, Minced
• 1 can (10 Oz. Size) Cream Of Mushroom Soup, Do Not Dilute
• 1 block Cream Cheese (8 Oz.) Cubed
• 1/4 cups Parmesan Cheese, Grated
• 1/2 cups Italian Bread Crumbs

1. Rinse and trim chicken breasts and pat dry.
2. Season generously with Janes Krazy Salt (if you dont have any or cant find it, use your favorite seasonsings.
3. But get some Janes.
4. Itll change your life!
5. Really!)
6. Bake chicken for an hour at 350 degrees (F).
7. When chicken has finished baking, boil some salted water for pasta and cook pasta until just al dente (about 8 9 minutes).
8. Drain when done.
9. While pasta is cooking, saute onion, celery and garlic in butter until just soft.
10. Place diced chicken in a large mixing bowl and add onion mixture when youve finished sauteing it.
11. Warm the soup and cream cheese over medium low heat and stir until it is fairly smooth, then add to mixture in mixing bowl and give it a good stir.
12. Add warm pasta to mixing bowl mixture and stir well.
13. If mixture seems a little dry, you can add some chicken stock until it is a little easier to stir.
14. (The baked chicken will have a little broth left in the pan and that will work.)
15. Pour the mixture into a lightly sprayed 9x9 baking dish, sprinkle with parmesan cheese and bread crumbs and bake 45 minutes to an hour until bubbly.
16. Serve with a tomato/cucumber salad and crispy garlic bread.
17. And feel the love!

chicken breasts, s krazy salt, vermicelli, butter, onion, celery, fresh garlic, cream of mushroom soup, cream cheese, parmesan cheese, italian bread

Taken from tastykitchen.com/recipes/main-courses/chicken-spaghetti-a-casserole-that-comforts/ (may not work)