• 3-4 chicken breasts, boiled & shredded (reserve broth)
• 1 large onion, chopped
• 6-8 mushrooms, sliced
• 2 TBS butter
• 1 can each: cream of mushroom soup, cream of chicken soup
• 1 lb. package of spahetti
• 1 lb. Vleveeta Cheese
• 1 cup cheddar cheese, grated

Cook spaghetti in broth, reserving one cup (add water as needed to boil spaghetti). Sauté onions and mushrooms in butter until onions are translucent. Add soups, sautéed vegetables, chicken and cheese to hot spaghetti and mix thoroughly. Transfer to lightly greased baking dish. Pour reserved broth over top and work into casserole by gently moving spaghetti with a regular tablespoon from sides of dish and through the body of the casserole. Bake at 350° for 30 minutes. Top with cheddar cheeseand bake an additional 5 to 10 minutes, until cheese melts.