Chicken Spaghetti

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  1 lb. Spaghetti
• 3-4 slices bacon
  2-3 Chicken breasts, cut into 1" chunks
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• ½ lb. Velveeta, cubed
• ½ cup milk, more or less
• 1 can sliced mushrooms, drained

• Preheat oven to 375°.
• In a large stock pot, boil spaghetti al dente, in salted water. Drain and dump pasta into a large mixing bowl.
• In a large skillet, fry bacon ’til crisp and set aside to cool. Add chicken breasts to skillet and saute in bacon fat. Add onion & garlic, continue to cook until onion is translucent.
• Add sauteed chicken & vegetables, canned soups, Velveeta, milk, and mushrooms to mixing bowl with pasta.
• Crumble bacon and add in with pasta mixture.
• Stir until all ingredients are mixed well. You may add more milk if you like it creamier.
• Add to a casserole dish and bake for 30 minutes.