Ingredients for 4 servings:
1. 1 lb Velveeta cheese, cubed
2. 1 lb chicken, deboned, boiled and cut up
3. 1 lb spaghetti, cooked according to package al dente
4. 10 ounces Rotel Tomatoes
5. 10 1/2 ounces cream of mushroom soup
6. 1/2 cup butter
7. 1 large onion, diced
8. 1 cup celery, diced
9. 3 7/8 ounces black olives, drained diced
10. 4 ounces mushrooms, drained sliced
11. 1 teaspoon garlic powder
Directions:
1. Preheat oven to 350 degreees.
2. Cook spaghetti as directed on package, minus a minute or two if you like your pasta firmer.
3. Melt butter in large deep pan, and saute onions and celery.
4. Add chicken, cheese, cooked spaghetti, mushroom soup, black olives, rotel tomatoes, garlic powder and mix well.
5. Transfer to a casserole dish and bake in preheated oven for 45 minutes.
