Mexican Chicken Spaghetti Recipe

Ingredients:

1/2 cup margarine (use less if you prefer, this is just how the original recipe was made)

1/2 cup onion, chopped

1/2 celery, chopped

1/2 teaspoon garlic powder

1 can original Rotel, drained

(8 ounce) can tomato sauce

1 can cream of chicken soup

1 small can sliced black olives

1 small jar sliced mushrooms

1 (10 ounce) can white chicken, drained

1 (12 ounce) package thin spaghetti, cooked

1 1/2 cups sharp cheddar cheese, grated (divided)

Directions:

Sauté margarine, onion, celery, and garlic powder in a large pan until onion and celery are soft. Turn heat to low and add Rotel, tomato sauce, soup, olives, mushrooms, and chicken. Add spaghetti and 1/2 cup of cheese and thoroughly stir. Transfer to a 9"x13" casserole dish that's been sprayed with cooking spray and cover with the remaining one cup of cheese.

Bake at 350 degrees, just until cheese melts...about 10 minutes.