Rotisserie Chicken Spaghetti Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 rotisserie-cooked chicken, skinned, deboned
• 1 (16 ounce) package spaghetti, cooked, drained
• 2 cups cremini mushrooms, sliced
• 1 -2 cup vidalia onion, diced
• garlic powder, to taste
• salt, to taste
• black pepper, to taste
• 2 teaspoons butter (or to taste) or 2 teaspoons margarine (or to taste)
• 1 (10 1/2 ounce) can reduced-sodium cream of mushroom soup
• 1 (10 1/2 ounce) can cream of roasted chicken with herbs soup
• 1 cup reduced-sodium chicken broth
• 1 (16 ounce) package velveeta cheese, diced
• 1/2 cup reduced-fat cheddar cheese, shredded

Recipe

• 1 remove skin and bones from your rotisserie chicken and dice up all of the meat.
• 2 melt 1 tsp margarine in a skillet and saute onions until they are very soft, about 5 minutes, seasoning to taste with a small amount of salt, pepper, and garlic powder.
• 3 place cooked onions in to a very large bowl, then melt the remaining 1 tsp margarine and saute the mushrooms until very soft, also seasoning to taste with salt, pepper and garlic powder, another 5 minutes; add the mushrooms to the bowl with the onions.
• 4 add the chicken meat, cooked & drained spaghetti,and diced velveeta to the large bowl and toss well to coat.
• 5 mix together the chicken broth, cream of mushroom and chicken soups and add to the bowl, combining well.
• 6 pour into a large oval casserole and bake covered in a preheated 350 f oven for 25 minutes.
• 7 remove cover, sprinkle cheddar cheese on top and bake another 5 minutes.