Cheesy Chicken Spaghetti

I have not cooked in a very long time, but was craving some Chicken Spaghetti.  That is not something you can usually get in a restaurant.  This recipe was from one of Jennifer's friends, but of course, I can't cook something without tweaking it.

This is one of my favorites!

• 1 lb Thin spaghetti, cooked according to directions
• 1 Rotisserie chicken torn into bite sized pieces
• 1 Bell pepper, chopped
• Sliced mushrooms
• 1 Onion, chopped
• 2 Tbsp butter
• 2 Cans cream of mushroom soup
• 1 ½ lbs. Velveeta cheese
• 2 pkgs. Good Seasons Italian Dressing Mix
• 1 15 oz Can chicken broth
• 2 Garlic cloves minced
• 1 Jar chopped pimento
• Sharp cheddar cheese to top

1.   Cook spaghetti according to directions. Preheat oven to 300.

2.   Sautee garlic, onions, bell pepper and mushrooms in butter until soft.

3.   Add Velveeta. Stir frequently until melted. Add soups, dressing mix, pimento and broth. Stir continuously so cheese won't burn.

4.   In a large bowl, combine spaghetti, chicken and veggies.

5.   Pour into a greased 9 x 13 pan.

6.   Bake for 20 minutes until bubbly. Top with cheese and then bake for 15 minutes more. This freezes great and is really easy to double.