Cheesy Chicken Spaghetti Casserole

Cheesy Chicken Spaghetti Casserole

16 ounces spaghetti noodles, cooked al dente
3 to 4 chicken breasts, cooked and shredded or diced
1 cup finely diced onion
1 cup finely diced green or red pepper
1 cup finely diced celery
3 tablespoons butter
2 teaspoons garlic salt
1/2 teaspoons black pepper
1 can (10.75 ounces) cream of chicken soup
1 can (10.75 ounces) cream of celery soup
2 1/2 cups milk
1/2 cup dry white wine
1/2 cup chicken stock
16 ounces Velveeta, cut in small cubes
3 cups shredded cheddar cheese
1/2 cup seasoned Italian Panko breadcrumbs

Preheat oven to 350 degrees. In a large pan, melt butter. Add onion, celery, and pepper. Season with garlic salt and pepper. Cook on medium heat until veggies start to get soft. Add both soups, milk, wine and stock. Bring to boil. Turn down heat and add Velveeta, stirring until it melts. Add chicken and spaghetti. Mix well. Spoon into a greased 9 x 13 baking dish. Sprinkle cheese, then breadcrumbs on top. Bake covered loosely with foil for 30 minutes. Uncover and bake another 5 to 15 minutes, or until bubbly and golden.

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