Chicken Spaghetti Bake - Sandra Lee

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon olive oil
• 1 (16 ounce) package velveeta cheese, cut into cubes
• 1 (10 3/4 ounce) can cream of celery soup
• 1 1/2 cups milk
• 1 (16 ounce) package thin spaghetti
• 1 (14 ounce) bag frozen baby broccoli florets, thawed
• 2 1/2 cups cooked rotisserie chicken
• 1/2 teaspoon red pepper flakes
• 2 cups shredded sharp cheddar cheese

Recipe

• 1 preheat oven to 350°f.
• 2 cook spaghetti according to package directions and drain.
• 3 while spaghetti is cooking, heat oil in a non-stick skillet.
• 4 add onions and garlic to the skillet and saute until onion is tender.
• 5 add velveeta, celery soup, and simmer until cheese is melted.
• 6 add drained spaghetti, cooked chicken, broccoli, and red pepper flakes.
• 7 heat until heated through.
• 8 spray a 9x13-inch baking dish with non-stick cooking spray.
• 9 pour spaghetti mixture into prepared baking dish.
• 10 sprinkle shredded cheese on top.
• 11 bake for about 20-25 minutes until cheese is melted and begins to bubble.