Rotisserie Chicken Spaghetti Casserole

Recipe by HeatherFeather
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove skin and bones from your rotisserie chicken and dice up all of the meat.
  • 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.
  • 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.
  • Add the chicken meat, cooked & drained spaghetti,and diced velveeta to the large bowl and toss well to coat.
  • Mix together the chicken broth, cream of mushroom and chicken soups and add to the bowl, combining well.
  • Pour into a large oval casserole and bake covered in a preheated 350 F oven for 25 minutes.
  • Remove cover, sprinkle Cheddar cheese on top and bake another 5 minutes.
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