Chicken Tetrazzini

I use the breast and thighs of 2 rotisserie chickens

1/2 block of velveeta, diced

1 can cream of chicken & mushroom

1 can rotel

1/2 c seasoning blend

1 stick of butter

1/2 c heavy cream or milk

1 pack 12 or 16 oz thin spaghetti

Salt, pepper and creole seasonings to taste

1. Debone/ shred the chicken and sit aside

2. Boil noodles al dente, ice them & coat in olive oil and set aside

3. On med/ high heat, melt the butter and add in seasoning blend to sauté

4. Add the cheese to melt (Lower the heat if necessary)

5. After melting the cheese, add in the rotel and cream of mushroom/ chicken. Add milk as needed

6. Add in shredded chicken

Mix all ingredients well. Season to taste. In a well sprayed pan, transfer mixture. Top with shredded cheese(optional). Bake at 350 for 15-25 minutes.

Let it cool before serving