Chicken Spaghetti

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 3 lbs chicken breasts (or your choice of chicken pieces)
• 1 onion, coarsely chopped
• 1 lb angel hair pasta
• 1 cup fresh sliced mushrooms (a little more at our house, can also use canned mushroom pieces in a pinch)
• 4 tablespoons butter or 4 tablespoons margarine
• garlic powder
• salt and pepper
• 1/2 lb velveeta cheese, cubed
• 2 (10 1/2 ounce) cans low-fat cream of mushroom soup
• 3 -4 cups grated sharp cheddar cheese

Recipe

• 1 boil chicken pieces in 2 quarts of water, along with the chopped onion.
• 2 cook until tender, and meat is easily torn or shredded.
• 3 remove chicken from the pot.
• 4 set aside to cool a bit.
• 5 leave the broth in the pot- do not discard the broth.
• 6 tear or shred the chicken into bite-sized pieces.
• 7 saute the mushrooms in the butter in a small skillet.
• 8 season well with garlic powder, salt and pepper.
• 9 in a sauce pan, melt the velveeta with the cream of mushroom soup, combining until smooth.
• 10 strain the onion pieces from the reserved broth.
• 11 boil the angel hair pasta in this broth, according to manufacturer's directions. do not drain.
• 12 mix everything together - shredded chicken, mushrooms, pasta (in broth), and velveeta mixture.
• 13 pour into large lasagna pan or other large casserole dish.
• 14 top with the grated cheddar cheese.
• 15 bake 30 min at 350.