Cheesy Chicken Spaghetti

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 6 boneless skinless chicken breasts
• 1 cup fine chopped onion
• 1/2 cup fine chopped celery
• 8 ounces button mushrooms, sliced
• 3 garlic cloves, minced
• 2 (10 ounce) cans cream of chicken soup
• 1 (14 ounce) can chicken broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon dried parsley
• 1 (15 ounce) can diced tomatoes
• 3-4 cups shredded American cheese
• 1/2 cup cream cheese
• 6 slices crispy cooked bacon, crumbled
• 1/2 lb spaghetti or linguine, cooked as directed
• 3/4-1 cup extra shredded American cheese

Directions

1. 1

   Heat butter and olive oil on large saute pan. Lightly sprinkle chicken on both sides with garlic powder, pepper and dried parsley. Saute chicken on both sides till golden brown; set aside. In same pan add onion, celery and mushrooms and saute till tender; add garlic and cook 1 minute. Add soups, broth, salt, pepper, parsley and tomatoes. Bring to a simmer. Take off heat and add cheeses and bacon; stir till melted. Add cooked pasta to sauce and toss till sauce completely coats pasta. Grease a 9x13 inch baking pan. Add pasta and sauce to pan. Top pasta with the chicken breasts. Cover with foil. Bake in a 350 degree oven 30-40 minutes. Remove cover and add extra shredded cheese to top of casserole; bake 15 minutes more. Serve with garlic bread.