Chicken Spaghetti

4 -5 cups cooked chicken, shredded*
1/2 cup onions, chopped
3 garlic cloves, minced
2 tablespoons Olive oil or reg. oil
1 tablespoon butter
2 (10 ounce) cans Rotel Tomatoes
1 (8 ounce) cans tomato sauce
6 ounces sliced fresh mushrooms
1 (4 ounce) cans sliced ripe olives, drained
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried oregano
1 (12 oz.) box thin spaghetti, cooked and drained
2 cups shredded Mexican blend cheese
1 1/4 cups shredded sharp cheddar cheese
1 cup Parmesan cheese, shredded
1 (10 3/4 ounce) cans cream of mushroom soup
1 (10 3/4 ounce) cans cream of chicken soup
1 soup can of regular milk
1/4 cup water
1 teaspoon salt
1/8 teaspoon fresh ground pepper
Saute onions and garlic in 1 tablespoon of butter over medium heat until tender. Add Rotel tomatoes, tomato sauce, mushrooms, olives, chicken, basil, oregano, salt and pepper and simmer for 10-15 minutes.

Place 1/2 of the cooked spaghetti in a 10×15 inch baking dish. Top with half the meat sauce mixture. Sprinkle with 2 cups of Mexican blend cheese. Repeat layer of spaghetti and meat sauce. Sprinkle with cheddar cheese then the Parmesan cheese. Mix soups with milk and water and pour evenly over casserole.

Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.

*I usually boil a package of chicken tenders, seasoned with salt, pepper, garlic powder. Cook this until done and tender.  Allow it to cool completely before shredding.  This is what I use for any type of recipe that calls for shredded chicken.

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