Even Better Leftover!

This is a recipe that Matt LOVES for me to make! It came from a family friend and it is SO yummy! I recently made it for some dear friends that had a new baby because it tastes even better reheated the next day! ... Here's a picture after numerous helpings had already been taken! :) ...


Chicken Spaghetti

2 cans of cooked chicken

4 stalks of celery

1 medium onion

1 carton of chicken broth

1 can rotel tomatoes

1 can stewed tomatoes

1 10 oz. package of spaghetti (broken into thirds)

1 can cream of mushroom soup

1 can cream of chicken soup

1 small jar green olives

1 lb. Velvetta

Cook celery and onion in chicken broth until soft. Add tomatoes and spagetti. Add chicken broth to cover spaghetti. Cook until spaghetti is tender. Add more chicken broth if necessary to cook sphahtti. Don't drain. There should be a small aount of liquit in the spaghetti.

Add remaining ingredients and pour into baking dish.

Bake at 350 degrees for about 30 minutes, until bubbly.