Cheesy Chicken Spaghetti

Southern Comfort food at its best!!

Ingredients:

2 cooked chicken breasts, chopped
1/2 onion, diced
2-3 celery stalks, sliced
1/2 of a bell pepper, finely diced
16 oz. can chicken broth
10.5 oz. can cream of chicken soup
16 oz. Velveeta shreds (2 8 oz. packages)
8 oz. shredded sharp cheddar
1 16 oz. package of spaghetti
1/2 stick of butter
salt & pepper
sliced black olives (optional)

Directions:

Wash and chop your vegetables. Sauté in butter until tender, about 10-12 minutes. You can slow simmer your chicken breasts and then use the same broth (after straining of course) to cook your noodles in or a precooked rotisserie chicken will work fine with this recipe.  Combine cooked chopped chicken, cooked pasta, and sautéed vegetables in bowl and salt and pepper to taste.  Toss well.  In large bowl, beat together can soup and chicken broth, then add both bags of cheese.  You can use a microwave, but I do not own one.  I put mine in a large metal mixing bowl and place over a pot of boiling water.  Stir until all cheese is melted. Combine cheese with chicken and pasta. Stir well.  Pour into large casserole dish.  I use a deep oval casserole dish. Cover with cheddar cheese and optional black olives and bake on 350 degrees for 30-45 minutes. Cheese should be browned on top. This also freezes well.