Ingredients:

1.5 lbs boneless chicken breast, cooked & shredded (or you can use shredded rotisserie chicken)

1- 16 oz package thin spaghetti (cooked according to directions on package)

1 small chopped onion

1 chopped bell pepper

1/2 c. chopped celery

garlic to taste

seasoned salt to taste

black pepper to taste

1/2 stick of butter & or olive oil

1 small package Mexican velveeta

1 can Rotel 

1 can cream of chicken soup

1 can cream of celery soup 

Directions:

Melt butter in a large pan over medium heat. Sauté onion, bell pepper and celery in melted butter for about 5-6 minutes. Add garlic and let simmer another couple of minutes. Stir in rotel and continue simmering. Chop velveeta into small cubes and add to pan while stirring. Turn down heat slightly and stir as cheese melts. Add the soups then shredded chicken. Combine all ingredients well & add cooked spaghetti. You might need to add the chicken/cheese mixture into a large pot with spaghetti as it makes quite a bit. Enjoy!

Note: If the spaghetti mixture becomes too thick, reserve some pasta water to add as needed about 1/8 c. at a time until it reaches the desired consistency.