Ingredients
-
1 lb Velveeta cheese, cubed
-
1 lb chicken, deboned, boiled and cut up
-
1 lb spaghetti, cooked according to package al dente
-
10 ounces Rotel Tomatoes
-
10 1/2 ounces cream of mushroom soup
-
1/2 cup butter
-
1 large onion, diced
-
1 cup celery, diced
-
3 7/8 ounces black olives, drained diced
-
4 ounces mushrooms, drained sliced
-
1 teaspoon garlic powder
Instructions
- Preheat oven to 350 degreees.
- Cook spaghetti as directed on package, minus a minute or two if you like your pasta firmer.
- Melt butter in large deep pan, and saute onions and celery.
- Add chicken, cheese, cooked spaghetti, mushroom soup, black olives, rotel tomatoes, garlic powder and mix well.
- Transfer to a casserole dish and bake in preheated oven for 45 minutes.