Using left over chicken makes this meal a budget saver. For better savings, search for coupons for the velveeta, as this is the costliest ingredient in the recipe. Another option is to use American Deluxe cheese with a little cream added to it and melted down.

What you’ll need:

• Leftover chicken
• Velveeta
• 1 onion, diced
• 1 celery stalk, diced
• 1 bell pepper, diced
• 1 can cream of chicken
• 1 can cream of mushroom
• 1 clove garlic, crushed and minced
• 1 can rotel (diced tomatoes with green chiles)
• 1 package of cooked spaghetti
• 1/2 c. white wine (not necessary, but in my experience it makes a big difference)

In a large skillet, saute all veggies in olive oil. Once the onion and celery are soft, add the garlic cloves and saute about 5 more minutes.  In a bowl, add the 2 cans of cream soup, rotel, white wine and chicken. Pour the cooked spaghetti in a casserole dish. Add the chicken mixture on top and 16 oz of diced Velveeta.

Bake in the oven for 45 minutes at 350 degrees.

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