Cheesy Chicken Spaghetti

A wonderful recipe that is great to make when you want a nice change to your dinner menu. Everyone in my house really enjoys this rich and creamy casserole.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 2  tablespoons butter
• 2  tablespoons olive oil
• 6  boneless skinless chicken breasts
• 1  cup  fine chopped onion
• 1⁄2 cup  fine chopped celery
• 8  ounces button mushrooms, sliced
• 3  garlic cloves, minced
• 2 (10 ounce) cans  cream of chicken soup
• 1 (14 ounce) can chicken broth
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1  tablespoon dried parsley
• 1 (15 ounce) can diced tomatoes
• 3 -4  cups  shredded American cheese
• 1⁄2 cup cream cheese
• 6  slices  crispy  cooked bacon, crumbled
• 1⁄2 lb spaghetti or 1⁄2 lb linguine, cooked as directed
• 3⁄4-1  cup  extra shredded American cheese

Directions

1. Heat butter and olive oil on large saute pan. Lightly sprinkle chicken on both sides with garlic powder, pepper and dried parsley. Saute chicken on both sides till golden brown; set aside. In same pan add onion, celery and mushrooms and saute till tender; add garlic and cook 1 minute. Add soups, broth, salt, pepper, parsley and tomatoes. Bring to a simmer. Take off heat and add cheeses and bacon; stir till melted. Add cooked pasta to sauce and toss till sauce completely coats pasta. Grease a 9x13 inch baking pan. Add pasta and sauce to pan. Top pasta with the chicken breasts. Cover with foil. Bake in a 350 degree oven 30-40 minutes. Remove cover and add extra shredded cheese to top of casserole; bake 15 minutes more. Serve with garlic bread.