Rotisserie Chicken Spaghetti Casserole - cooking recipe

Ingredients

1 rotisserie-cooked chicken, skinned, deboned
1 (16 ounce) package spaghetti, cooked, drained
2 cups cremini mushrooms, sliced
1 -2 cup vidalia onion, diced
garlic powder, to taste
salt, to taste
black pepper, to taste
2 teaspoons butter (or to taste) or 2 teaspoons margarine (or to taste)
1 (10 1/2 ounce) can reduced-sodium cream of mushroom soup
1 (10 1/2 ounce) can cream of roasted chicken with herbs soup
1 cup reduced-sodium chicken broth
1 (16 ounce) package Velveeta cheese, diced
1/2 cup reduced-fat cheddar cheese, shredded

Preparation

Remove skin and bones from your rotisserie chicken and dice up all of the meat.
Melt 1 tsp margarine in a skillet and saute onions until they are very soft, about 5 minutes, seasoning to taste with a small amount of salt, pepper, and garlic powder.
Place cooked onions in to a very large bowl, then melt the remaining 1 tsp margarine and saute the mushrooms until very soft, also seasoning to taste with salt, pepper and garlic powder, another 5 minutes; add the mushrooms to the bowl with the onions.
Add the chicken meat, cooked & drained spaghetti,and diced velveeta to the large bowl and toss well to coat.
Mix together the chicken broth, cream of mushroom and chicken soups and add to the bowl, combining well.
Pour into a large oval casserole and bake covered in a preheated 350 F oven for 25 minutes.
Remove cover, sprinkle Cheddar cheese on top and bake another 5 minutes.