Chicken Spaghetti

I've had some really unfortunate experiences with Chicken Spaghetti in the past, but I’m here to tell you – if this one works for me (the picky one) I think you will enjoy it. This is a carb-fest, but what fun is life it you can’t carb-load every now and then, right? This one is really more like a Chicken Spaghetti Bake so bear with me on the semantics :)

What you’ll need:

½ cup butter (= 1 stick)

1 large onion, chopped

4 cloves of garlic, minced

4 ounce can of mushrooms (optional)

2 teaspoons cumin

10 ounces spaghetti (or angel hair pasta)

1 cup chicken broth

16 ounces chopped tomatoes (drained)

2 cups Velveeta, cubed

3 cups chopped, cubed or shredded cooked chicken

How you’ll do it:

Sautee butter, onion and garlic until tender. Boil spaghetti until tender. Combine all ingredients into a casserole dish. Bake at 350 for 30 minutes.