Chicken Spaghetti

You know, it surprises me when I meet people who don't know what chicken spaghetti is. I ADORE chicken spaghetti. It's comfort food! Definitely one of my favorite kinds of food. Plus, who doesn't love pasta??? Tender spaghetti with a creamy white sauce, juicy chicken and veggies that are PACKED with flavor!!! Hope you all enjoy this recipe as much as I do and as much as our new friends did, at a recent Potluck Party.

Ingredients

• 1 lb spaghetti

• 1 c. chicken stock

• 1 small, white onion, diced

• 1 1/2 c. celery, chopped

• 1 1/2 c. shredded carrots

• 1-10.5 oz can cream of chicken

• 1-10.5 oz can cream of mushroom

• 1-14.5 oz can petite diced tomatoes in garlic and olive oil, drained

• 1 1/2 tsp. garlic salt

• 1 1/2 tsp. onion powder

• 2 tsp. seasoned salt

• 3-4 c. shredded chicken

• 2 c. your favorite shredded

Instructions

1. Preheat oven to 375°F.

2. In a large pot of salted boiling water, add your stock, veggies and spaghetti. Cook pasta until al dente, about 8-9 minutes.

3. Meanwhile, in a large mixing bowl, add your cream of chicken, cream of mushroom, diced tomatoes, garlic salt, onion powder and seasoned salt. Also add about 1/4 c. of the pasta water. Mix until well combined.

4. Add your chicken to the cream mixture and toss together.

5. Drain your pasta/veggie mixture, saving as many veggies as possible.

6. Add pasta/veggies to the cream mixture and toss until all the noodles are evenly coated.

7. Add the mixture to a greased, glass 9x13 casserole dish.

8. Top with cheese.

9. Bake for 10-15 minutes or until cheese is melted and slightly browned on top.

10. Let it cool for about 2-3 minutes and serve!

Tips & Tricks

• I love to serve this dish with a simple side salad and some breadsticks or garlic toast.

• There are different kinds of the diced tomatoes. Use the one that works with YOUR tastebuds.

• Both soups can be substituted for one can of the other. In other words, two cans of cream of chicken or two cans of cream of mushroom.