Chicken Spaghetti

I am famous for altering a decent recipe to make them fit my taste/budget/etc. This is one of those recipes. For instance, the recipe for Chicken Spaghetti that I was given calls for 2 stalks of celery. Well, you can't buy celery by the stalk, you buy it by the bunch. You see, my family won't eat a BUNCH of celery, so why waste? I left it out, changed one or two other things and guess what?! My Chicken Spaghetti is great! I hope you like it.

4 Boneless Skinless Chicken Breasts
*(Now, I know that's not the cheapest way, but the thought of using a whole fryer and skinning, and whatever else has to be done, grosses me out. So, I buy the bag chicken.)
1 medium onion, diced
1 tsp black pepper (This will make it a bit spicy. My Mother leaves it out, or cuts it. My family likes it spicy)
1 tsp minced garlic
1 can rotel
1 can cream of celery (Still get the celery taste, without the celery.)
1 c. milk
1/4 lb Velveeta (Use more if you want! I normally do.)
1 lb spaghetti (I use thin spaghetti, it's really just your preference)

Preheat oven at 350 degrees.
In a big spaghetti pot, start your chicken cooking. Place your chicken in the pot and cover with water. Remember to add a bit of Extra Virgin Olive Oil or butter, you won't have to worry about your pot boiling over or your chicken being dry!

In a large skillet, saute onions with garlic. Saute is a fancy word for cook it on medium heat until the onions are clear. Add your rotel, cream of celery, milk and Velveeta. Cut the Velveeta into chunks to allow it to melt easier. DO NOT leave this on the heat after the Velveeta has melted. It will separate and look curdled. If this happens, don't sweat it. It's still edible, just not pretty.

Back to the chicken. Remove from the water with tongs and cube. Add the chicken to the cheese mixture that is sitting on the back of the stove. In the same water that you boiled your chicken in, and never turned the heat off of, add your spaghetti noodles. Nifty huh? Why dirty up another pot? When your noodles are done drain the water and mix in the cheese/chicken mixture. Now, pour this into a 9x13 baking dish and bake for 30 minutes. I like to add some shredded cheese when it's done, but you do what you want!

"I was hungry and you gave me food, I was thirsty and you gave me drink, I was a stranger and you welcomed me." Matthew 25:35