Chicken Spaghetti Casserole

Ingredients:

1 (12 oz.) package spaghetti noodles, cooked al dente
2 to 3 chicken breasts, cooked and shredded
1 small onion, chopped
1 bell pepper, finely diced
2 stalks celery, finely diced
2 T butter
2 teaspoons garlic salt
1 teaspoon black pepper
1 can cream of chicken soup
1 can cream of celery soup
2 c. milk
1 cup chicken broth
1 pound Velveeta Cheese. Cut in chunks
3 cups shredded cheddar cheese
1/4 cup Italian bread crumbs

Directions:

Preheat oven to 350 degrees. In a large soup pan, melt butter. Add onion, bell pepper, celery. Season with garlic salt and pepper and cook on medium low heat until vegetables are soft. Add soups, milk, chicken, broth and Velveeta. Warm, stirring constantly until cheese melts. Then, add spaghetti. Pour spaghetti mixture into a large greased 9 X 13 baking dish. Sprinkle cheese and bread crumbs on top. Bake covered with foil for 40 to 45 minutes. Uncover and bake for another 10 or 15 minutes until the cheese is melted. Let cool a few minutes before serving.