Recipe of the Week: Chicken Spaghetti

This is a recipe from my sister-in-law, Susan.  I have made it several times and done some different variations with it and so I think (just like most recipes) it is fairly versitile and you could add or take away what you wanted.

Ingredients:
2 large chicken breasts without skin, cooked and chopped
1 can cream of chicken soup
1 can cream of mushroom soup
12 ozs spaghetti, cooked
8 ozs sour cream
processed American cheese, optional
parmesan cheese
1 can mushroom pieces, optional

Boil chicken and cut into pieces.

Mix soups, sour cream and mushrooms together. 

**I didn't use mushrooms because we don't really like them in our family.  I mix everything in the pan also.  Keeps the clean up to a minimal.

I add yellow pepper, chopped fine, instead of the mushrooms. 

My kids don't even know that it is there!

Then stir in the chicken and the cheese.  I use Velveeta, it's nice and creamy.

Stir in the spaghetti and smooth it down.   Then sprinkle with Parmesan cheese.

Bake at 350 degrees for 25-30 minutes.

Yummy!