Cheesy Mushroom Chicken Spaghetti

1. 1

   Cut the chicken breast into rough cubes, of about 1 inch. Finely chop the mushrooms and onions.

2. 2

   Over medium high heat, sautee the mushrooms and onions in the butter until soft. Add the chicken, garlic salt, and pepper, and mix well.

3. 3

   In a large pot of boiling water, boil the spaghetti for about 8 minutes or until done a little less than your liking, as it will cook a bit further in the oven. Drain completely.

4. 4

   Chop the block of Velveeta into approximately 1 inch cubes.

5. 5

   In a large casserole dish, combine the soups, drained can of Ro-Tel, velveeta, and chicken mixture. Add the pasta and mix together well. (Be mindful of mixing up the velveeta because sometimes the little cubes like to clump together, expecially after getting a little warm from the pasta.).

6. 6

   Bake covered in a 350 degree oven for 30 minutes. I like the top of mine crispy, so I take off the cover and bake for another 10 minutes. If you don't like crispy, then keep it covered.

7. 7

   Be sure to let it cool for about 10 mintues prior to serving.

* Per serving · 4 servings · Values may vary.