Chicken Spaghetti....YUM!!!

Today was my first day back in the kitchen in 3 months, and I have enjoyed it so much.  Being pregnant has made food smell and taste awful.  I've been so picky these past 3 months & going into the kitchen was not an option. My husband will be so glad to walk into a house today that smells of a home cooked meal.  

We are having friends over tonight for dinner, and I pulled out my favorite recipe- my momma's chicken spaghetti.  Oh me oh my....either I'm at the stage during pregnancy where everything taste wonderful or this chicken spaghetti really is just that good-I say it's a little of both.  I've posted this recipe before and if you haven't tried it yet, shame on you!!! You are missing out on one of the easiest & BEST meals you will ever put in your mouth. Now it's not the healthiest, but it would make Paula Dean very proud!  Thank you Momma for being such a wonderful cook and coming up with this recipe.  

Now what are you waiting for?  Get into the kitchen and start making this; I promise your taste buds will thank you later! 

Momma's Chicken Spaghetti

1 roasted chicken taken off bone

3 cloves of chopped garlic

1 chopped onion

4T olive oil

2T buttler

salt & pepper to taste

2T Italian seasoning

2 large cans of mushroom soup

chicken broth

1 block of cream cheese

1 small block of Velvetta

shredded sharp cheddar cheese

cooked spaghetti

Sautee onions in olive oil & butter until translucent; add garlic & let cook for 8 minutes.  Add salt, pepper, and Italian seasoning.  Add soup, cream cheese, and Velvetta. Thin with broth.  Stir together until all has melted.  Once your spaghetti is cooked add it to the sauce and thin out with broth if needed.  But into baking dish & top with shredded cheese.  Bake at 400 until cheese melts.

Left overs?  That's okay-it freezes perfectly!  Just reheat & add a little chicken broth to thin out the sauce!