Indigo's (almost) Famous Chicken Spaghetti

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 large onion, chopped
• 4 -5 garlic cloves, chopped
• 1 (11 ounce) can cream of chicken soup
• 1 (11 ounce) can cream of mushroom soup
• 1 (11 ounce) can cream of celery soup
• 1 (12 ounce) can rotel, drained (diced tomatoes and green chiles)
• 1 (6 ounce) can tomato paste or 1 (6 ounce) can tomato sauce
• 1 (5 ounce) can sliced black olives, drained (if you like!)
• 1/4 cup wine, for thinning sauce (or real wine)
• 2 tablespoons italian seasoning (oregano, basil, whatever you have!)
• 1 (16 ounce) box spaghetti
• 3 -4 boneless skinless chicken breasts
• 1 lb velveeta cheese
• 2 finely chopped habaneros (if you like it spicy!) (optional)

Recipe

• 1 preheat oven to 350. (this can all be done concurrently).
• 2 in large skillet, simmer chicken breasts in olive oil, wine, and/or butter until lightly browned.
• 3 cool, break/cut into pieces, set aside.
• 4 in large saucepan, saute onion and garlic until soft. add all canned ingredients (and peppers, if desired).
• 5 stir and simmer, covered, about 8 minutes.
• 6 add chicken and simmer until chicken is hot.
• 7 in large pot, boil spaghetti 10-12 minutes until just done.
• 8 drain, rinse under cold water, and drain again. place in large pot for remainder of steps.
• 9 add sauce with chicken to the spaghetti and mix well. sauce should resemble typical pasta sauce in that it is not too thin, but liquid enough to reduce in oven.
• 10 cover with top or foil and bake in oven for 30-40 minuntes. take off cover, lay cheese over top, and place back in oven uncovered. bake until cheese is melted, about 7 minutes.
• 11 can reheat in microwave with more cheese the next day!