CHICKEN SPAGHETTI

This is definitely a decadent comfort food.  I recently made it to take to a friend and saved out enough for our dinner.  Justin couldn't believe we were having something so sinfully rich -- but he was thrilled!  I used to call this Electra's Chicken Spaghetti because my children thought hers was the best, but when she looked at the recipe she quickly told me it wasn't hers.  So since it wasn't her original recipe anyway I tweaked it and also added the Gruyere and mushrooms to give it more interest.  In fact more Gruyere would be even better -- just cut back on one of the other ones if you want to spend money on the Gruyere, because it definitely adds a nice zing to the flavor.

1 rotisserie chicken, skinned and diced *
2 chicken bouillon cubes
16 oz. pkg spaghetti
½ stick butter
2 stalks celery, chopped
½ medium onion, chopped
8 oz. mushrooms, sliced
1 lg. clove garlic, minced
1 can cream of chicken soup
1 soup can of whole milk
Black pepper to taste
8 oz. Velveeta cheese, cubed
8 oz.  Colby jack cheese, grated, reserving some for top of casserole
4 oz. or more Gruyere cheese, grated, reserving some for top

In heavy large pot bring about 6 cups of water to boil;  add bouillon cubes and stir until dissolved.  In the boiling water drop in the spaghetti and boil, stirring occasionally until done, about 9-10 minutes. Drain, reserving 2 c. broth. Set aside spaghetti. In same pan sauté butter, celery, garlic and onion until almost soft then add in mushrooms and finish cooking vegetables until soft. Add soup, milk and reserved broth and simmer until bubbly. Stir in Velveeta cheese until melted. Add chicken, spaghetti, black pepper and about half of each of the grated cheeses; stir until all is mixed. If not moist add a little more chicken broth or milk. Pour into 9X13 casserole greased with butter. Top with reserved cheese. Bake at 350 degrees until bubbly and cheese is beginning to brown, about 30 minutes. **

*You can also boil your own chicken (about 3 breasts and 4 thighs), adding seasoning to the water, but I have found that the rotisserie chickens are much more flavorful and are so much easier!

** Since this casserole is so large you could divide it into 2 square casserole dishes and freeze one for later.  Be sure and freeze it before you have baked it so it will taste fresh and not left over.  Thaw overnight in the frig before baking.