White Chicken Spaghetti

This is sooo good!!!  It comes from a Paula Deen collector’s issue magazine.  The recipe makes quite a bit, so it would be perfect for company.  I usually end up freezing some our leftovers.  It is also easy to change up by adding what you like.

Recipe:  
Adapted from:  Source-Paula Deen Best Dishes Special Edition Magazine 2010

2 tbsp butter
2 tbsp olive oil
1 cup chopped onion*
1/2 cup finely chopped celery*
1/2 cup finely chopped  green bell pepper*
1/2 an 8 oz package of fresh sliced mushrooms or 1 can sliced mushrooms
1 14 oz. can chicken broth
1 can cream of mushroom soup
1 can cream of chicken or cream of celery soup
1 can Rotel (mild)
1/2 cup sour cream
Salt and pepper or creole seasoning to taste
3 chicken breasts, cooked and shredded (see below for an AWESOME way to cook chicken breasts
2 cups sharp or extra sharp white cheddar cheese, shredded
1 to 1 1/2 cups colby jack, shredded
1 box angel hair pasta, cooked
*I used a bag of frozen Season Blend for my veggies.

Preheat oven to 350 degrees and spray a 9 x 13 casserole dish with nonstick cooking spray.
In a large skillet or pot, melt butter into olive oil over medium-high heat.  Add onion, celery, and mushrooms; saute for about 10 minutes.  Season with salt and pepper or creole seasoning.  In the meantime, boil your pasta.
Add broth, soups, Rotel, sour cream and a little more seasoning.  Stir to combine.  Add chicken and cheese and stir.  Add pasta, tossing to coat pasta.  Spoon into baking dish.  Top with colby jack cheese and bake for 30-40 minutes.

Easy Cooked Chicken Breasts—-I always dread making recipes that require already cooked chicken.  I don’t know why.  I guess it is just that extra step that I don’t want to do.  Most of the time, I buy a rotisserie chicken and use that.  This time I used Shay’s recipe from Mix and Match Mama.  I put frozen chicken breasts in the crock pot.  I added a little seasoning (Creole) and about 1 1/2 cups of water and let them cook on low for about 7 hours.  It was SOOO  easy to shred and have ready for this recipe.  It made it go so much FASTER! Thanks Shay!  Her blog is wonderful!