Ingredients:1 package (16 ounces) spaghetti, cooked al dente3 to 4 cooked chicken breasts, diced or shredded3 tablespoons butter1 cup finely diced onion1 cup finely diced celery1 green pepper, finely diced1 teaspoon garlic salt1/2 teaspoon black pepper1 can (10.75 ounces) cream of chicken soup1 can (10.75 ounces) cream of celery soup3 cups milk1 cup chicken stock1 box (16 ounces) processed cheese, cut in cubes3 cups shredded cheddar cheese1/2 cup seasoned Italian bread crumbsDirections:Preheat oven to 350 degrees. In a large soup pan, melt butter. Add onion, celery and peppers. Cook for a few minutes until vegetables start to get soft. Season with garlic salt and pepper. Add both soups, milk, and stock. Bring to a boil and whisk to combine. Turn down heat and add processed cheese. Whisk until cheese melts. Then, add chicken and spaghetti. Mix well. Spoon spaghetti mixture into a 9 x 13 inch baking dish that has been sprayed with cooking spray. Sprinkle cheddar cheese and then bread crumbs on top. Bake covered with foil for 35 to 45 minutes. Uncover and bake for another 10 to 20 minutes or until bubbly and golden.
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