Chicken Spaghetti Bake - Sandra Lee

This chicken casserole is really good! I found it in Sandra Lee's Semi Homemade Magazine and decided to use fresh onions and garlic and I left the sliced almonds off the top. So here is my version on her recipe.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  small onion, chopped
• 3  garlic cloves, minced
• 1  teaspoon olive oil
• 1 (16 ounce) package Velveeta cheese, cut into cubes
• 1 (10 3/4ounce) can  cream of celery soup
• 1 1⁄2 cups milk
• 1 (16 ounce) package  thin spaghetti
• 1 (14 ounce) bag  frozen baby broccoli florets, thawed
• 2 1⁄2 cups  cooked rotisserie chicken
• 1⁄2 teaspoon red pepper flakes
• 2  cups  shredded sharp cheddar cheese

Directions

1. Preheat oven to 350°F.
2. Cook spaghetti according to package directions and drain.
3. While spaghetti is cooking, heat oil in a non-stick skillet.
4. Add onions and garlic to the skillet and saute until onion is tender.
5. Add Velveeta, celery soup, and simmer until cheese is melted.
6. Add drained spaghetti, cooked chicken, broccoli, and red pepper flakes.
7. Heat until heated through.
8. Spray a 9X13-inch baking dish with non-stick cooking spray.
9. Pour spaghetti mixture into prepared baking dish.
10. Sprinkle shredded cheese on top.
11. Bake for about 20-25 minutes until cheese is melted and begins to bubble.