Chicken Spaghetti Casserole

When you have a crowd to feed every night there are times that you simply want to take it easy and change things up a bit. This chicken spaghetti will do just that

6 boneless/skinless chicken breasts
1 lb thin spaghetti
1 stick butter
1 cup onions, chopped
1 cup celery, chopped
2 cloves minced garlic
6 oz. jar diced pimento
1 can cream of mushroom soup
1 can cream of chicken soup
1 can evaporated milk
2 tsp mustard
1 tbls Worcestershire sauce
4 drops Tabasco sauce
1/2 lb shredded Velveeta
1 cup sour cream

Optional Topping: Bread, cracker, or corn flake crumbs mixed with some melted butter.

Boil seasoned chicken until tender, reserving broth. Shred cooled chicken.

While the chicken is cooking, saute onions, celery, pimento, and garlic in butter until soft. Cook spaghetti in chicken broth (add water if you need to.) Drain, reserving broth (yes, again.) Mix all of the above, except sour cream and Velveeta. Add some broth if it seems too dry. Place in a large baking dish or pan.

Mix Velveeta and sour cream, and then spread it over the spaghetti mixture. (Top with optional crumb mixture, if desired.)Bake at 375 degrees until bubbly hot. (Freezes well, prior to cooking, if you want to split it in half for a rainy day :) Feeds a crowd!

recipe source here