Chicken Spaghetti

Ingredients:

• 2 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 (14-ounce) can chicken broth
• 1 (10.75-ounce) can cream of mushroom soup
• 1 (10.75-ounce) can cream of chicken soup
• 1 (10-ounce) can diced tomatoes with green chilies, drained
• 1 (4.25-ounce) can chopped black olives, drained
• 1 (4-ounce) jar sliced mushrooms, drained (I use fresh mushrooms)
  
• 1⁄2 cup sour cream
• 1 teaspoon salt
• 31⁄2 cups chopped cooked chicken
• 2 cups shredded Cheddar cheese
• 1 (16-ounce) package angel hair pasta, cooked according to package directions
• 3⁄4 cup panko (Japanese bread crumbs)
• 1 tablespoon butter, melted
  

Preheat oven to 350˚. Spray a 13x9-inch baking dish with nonstick cooking spray.

In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook for 4 to 5 minutes, or until vegetables are tender.

In a large bowl, combine onion mixture, broth, soups, tomatoes, olives, mushrooms, sour cream, and salt. Stir in chicken and cheese. Add pasta, tossing gently to coat. Spoon mixture into prepared baking dish.

In a small bowl, combine bread crumbs and melted butter. Sprinkle evenly over casserole. Bake for 30 to 40 minutes, or until hot and bubbly. Serve immediately.

Serves: 10-12

recipe from www.pauladeen.com