Granny’s Chicken Spaghetti 4 cups of cooked & shredded chicken 3/4 large box of Velveeta cheese (cubed) 1 box of thin spaghetti noodles 4 tbsp butter 1 medium onion 1 can cream of chicken 1 can cream of celery 1 can cream of mushroom 2 cans of rotel Salt Pepper Garlic powder Minced garlic (fresh is better) Oregano Spices to your liking Sauté medium chopped onion in butter until golden. Mix spices into the sautéed onion. In a large skillet, add 4 cups of the cooked shredded chicken (I like to use a fresh, warm rotisserie chicken), cubed Velveeta, seasoned sautéed onions, rotel cans (not drained), can of mushroom, celery & chicken soups. Add two large serving spoons of the starch water from your pasta. Blend it all together well and cook over medium until warm and melted. Drain your noodles and add them to the sauce mixture. Once blended well, fill two 9x12 baking dishes. Bake on 375 degrees for 25 minutes or until bubbly. Tip: This dish is great to freeze one for later or serve a large crowd. It makes me think of my granny who would always prepare it for us. ENJOY ~XXAP