This chicken casserole is really good! I found it in Sandra Lee's Semi Homemade Magazine and decided to use fresh onions and garlic and I left the sliced almonds off the top. So here is my version on her recipe.

Ingredients

8 serv.

small onion, chopped↗1
garlic cloves, minced↗3
olive oil↗1 teaspoon
(16 ounce) package Velveeta cheese, cut into cubes↗1 package
(10 3/4 ounce) can cream of celery soup1 can
cups milk↗1 1⁄2 cups
(16 ounce) package thin spaghetti↗1 package
(14 ounce) bag frozen baby broccoli florets, thawed↗1 bag
cups cooked rotisserie chicken↗2 1⁄2 cups
teaspoon red pepper flakes↗1⁄2 teaspoon
cups shredded sharp cheddar cheese↗2 cups

Step-by-step instructions

1
Preheat oven to 350°F.
2
Cook spaghetti according to package directions and drain.
3
While spaghetti is cooking, heat oil in a non-stick skillet.
4
Add onions and garlic to the skillet and saute until onion is tender.
5
Add Velveeta, celery soup, and simmer until cheese is melted.
6
Add drained spaghetti, cooked chicken, broccoli, and red pepper flakes.
7
Heat until heated through.
8
Spray a 9X13-inch baking dish with non-stick cooking spray.
9
Pour spaghetti mixture into prepared baking dish.
10
Sprinkle shredded cheese on top.
11
Bake for about 20-25 minutes until cheese is melted and begins to bubble.

Source: food.com

Original recipe ↗

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