Chicken Spaghetti (one of my favorites)

I have always loved Chicken Spaghetti. It is definitely one of my favorite home cooked meals. Once I became gluten free, I wanted to be able to make it taste just as good as before, if not better! I came up with this chicken spaghetti recipe and my family absolutely loves it. We eat this about once a month. I like it because we can always change it up however we want. I have used turkey instead of chicken and also switched out the vegetables for whatever we had in the kitchen. The recipe calls for it to be baked in the oven; however, when I cook it, my family is usually STARVING so they eat it before it ever gets to the oven. It can be eaten fresh from the pan or placed in the oven to keep warm for a meal later on. Let me know what you think!

Ingredients: 
1 lb. velveeta cheese, cubed
1 lb. chicken, deboned, boiled, and cut up (We usually use leftover rotisserie chicken.)
1 lb. gluten free spaghetti noodles
10 oz. Rotel (I use mild.)
10 1/2 oz GF cream of mushroom soup
1/2 cup butter
1/2 medium onion, diced
1 c. celery, diced
4 oz. black olives, drained and sliced (optiona
4 oz. mushrooms, drained and sliced or fresh sliced (optional)
1/2 red or green bell pepper, diced
1 tsp. minced garlic

Other optional ingredients: My chicken spaghetti recipe is never the same. I always add extra vegetables.
broccoli florets
green beans
fresh spinach

Directions:

1. Preheat oven to 350 degrees. 
2. Cook spaghetti according to package, minus a minute or two if you like your pasta firmer.
3. Drain pasta, rinse with cold water, and let it sit.
4. Melt butter in a large non-stick pan on medium heat. Saute onions, celery, bell peppers, and garlic. 
5. Add cooked chicken, mushrooms, soup, rotel, and cheese to the pan. Stir until all the cheese is melted. (Add optional ingredients here as well.)
6. Add spaghetti to pan and mix it well. (If it seems thick, you can always add milk to thin it down a bit.)
7. Transfer to a casserole dish and bake in the oven for 45 minutes. 
8. Enjoy!

Serves: 6-8