Here’s another one of my favorites! Chicken spaghetti! This is a great meal for the family at dinner time! Make sure you serve it with Love!

Ingredients

• 3/4 cooked chicken breast or boneless skinless thighs. (You can use and shred a rotisserie chicken from store for a quicker option)
• 3 c. dry spaghetti or pasta noodles of choice broken into two-inch pieces
• 2 chicken boudin cubs
• 1/2 stick kerrygold garlic & herb butter
• 1 can of Rotel tomatoes
• 1 can cream of mushroom soup
• 1 can cream of chicken herb
• 1 Velveeta cheese
• 1/4 of cream cheese
• 1 c. grated sharp cheddar cheese(to liking)
• 1/4 c. finely diced green pepper
• 1/4 c. finely diced onion
• 1/4 c. Finely diced celery
• 1/4 c.finely diced green onion
• 2 c. reserved chicken broth from pot or buy
• 2 tsp. Lawry’s Seasoned Salt
• 1/8 tsp. (to 1/4 teaspoon) cayenne pepper, salt, and pepper to taste
• 1 c. additional grated sharp cheddar cheese

Instructions

• Wash chicken in lemon juice. Place the chicken in a large pot and just cover with water. Add boudin cubes. Cook over medium-low heat until cooked through. Allow to cool enough to handle, then shred using two forks.
• Preheat the oven to 350°F. Lightly grease a 13×9-inch baking dish with butter.
• Preheat skillet with butter, sauté veggies
• Cook the pasta according to the package directions. Drain and set aside.
• In a large pot, combine sautéed veggies, the Rotel with the juice, undiluted cream of mushroom & chicken soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked pasta . Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
• Bake for 20 to 30 minutes or until heated through and the cheese has melted. Serve with Garlic bread and roasted broccoli or green beans. Don’t forget to add an extra LOVE SLICE! .