Chicken Spaghetti

Got this from our Relief Society President when I asked her to do a presenation for the YW.

Chicken Spaghetti

This past week, the young women's president (That was me) asked if I would do a cooking demonstration for the girl. I was thrilled! I decided on this recipe because there are different cooking techniques, basic techniques, that were involved. It is also a recipe that was one of my favorites growing up:

1 Rotisserie Chicken
1 1/2 lb. spaghetti
1-2 Tablespoons butter
1/2 small onion ( or use the whole onion if you love onion like me :))
1 green bell pepper
1 cup mushrooms (or more if you like mushrooms like me)
1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
3/4 block of Velveeta cheese

-Boil your pasta as directed on the package, in a large
-In the mean time, de-done your chicken into bite sized pieces, dice, roughly chop up, or however you like to do it, your vegetables, and cube your Velveeta.
-Drain your pasta and rinse with cold water to ensure it does not stick spaghetti. Return to stock pot and set aside.
-In a large frying pan or skillet, melt your butter over medium high and toss in your onion, mushroom and bell pepper. Saute until softened and opaque. Your kitchen will smell wonderful!
-Add in your soups, and Velveeta cheese. Stir constantly until all melded together. Add in your chicken, stir.
-Pour the soup/sauce mixture over your noodle in the stock pot. Grab some tongs and mix it all up until it is all blended.
-Serve with some fresh french bread and enjoy! It is so YUMMY! (Yes it was!)