Chicken and Spaghetti Casserole

• 1 lb spaghetti, broken into pieces
• 4 cups chicken meat, cooked and shredded
• 14 cup butter
• 1 medium onion, finely chopped
• 1 (14 ounce) can stewed tomatoes
• 1 (10 ounce) Rotel tomatoes & chilies, diced
• 1 (7 ounce) jar pimientos
• 1 lb Velveeta cheese (or two cups)
• 1 (10 ounce) cream of chicken soup (I use fat-free)
• 1 (14 ounce) can chicken broth (I use fat-free)
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 teaspoon pepper

1. Place uncooked spaghetti in a large pot of salted boiling water.
2. Let simmer, for 8 to 10 minutes or until pasta is al dente and keep warm.
3. In large skillet, melt butter and saute chopped onion until transparent.
4. Add stewed tomatoes, Rotel tomatoes with peppers and red pimentos.
5. In microwave, melt 1 pound Velveeta cheese and add cream of chicken soup and chicken broth.
6. Mix with the tomato mixture and shredded chicken and add garlic powder, salt and pepper to taste.
7. Spread mixture into a 9x13 inch baking dish and bake for about 30 minutes at 350 degrees F. until hot and bubbly.
8. TO MAKE AHEAD: prepare the casserole a day ahead.
9. Refrigerate or keep in the freezer.
10. Place in the oven and keep warm until serving time.

chicken meat, butter, onion, tomatoes, tomatoes, pimientos, velveeta cheese, cream of chicken soup, chicken broth, garlic, salt, pepper

Taken from www.food.com/recipe/chicken-and-spaghetti-casserole-416087 (may not work)