Day 1~Chicken Spaghetti

Chicken Spaghetti
1 package of chicken breast
1 small package of velveeta cheese or a little over a cup if you do not have the small package
1 package of cream cheese
2 tablespoon of butter
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 small can of chopped black olives (optional)
1 package of spaghetti noodles
1 medium onion chopped
salt (to taste)
1 teaspoon of black pepper
1 tablespoon of garlic
1 cup of sharp cheddar cheese

1. Boil your chicken breasts until they fall apart.
2. In the same water that you boiled your chicken breast in, you will also boil your spaghetti noodles. Boil your noodles for about 8 minutes or until done. When I put my noodles in the broth I always snap them in half. I really am not a fan of the long noodles. When the noodles are done, drain them in the sink and rinse with cold water. You will be cooking them in the oven so you don't want them to cook while they are in the sink. The cold water makes them stop cooking.
3. While you are waiting for your noodles to cook, shred your chicken breasts.
4. Add to your chicken breasts a can of cream of chicken soup, a can of cream of mushroom soup, package of cream cheese, a small can of black olives (totally optional), and your diced and melted velveeta. Mix well.
5. Let your mixture set for a few minutes while you melt the butter on the stove top with your diced onions and garlic. Cook that until the onions are looking a tad transparent. Then add to your chicken mixture.
6. Add the noodles to your chicken mixture. Add your pepper and continue mixing. Make sure you get everything mixed well.
7. Preheat your oven to 350.
8. Spray a 13' by 9' pan with cooking spray.
9. Transfer your chicken spaghetti to the sprayed cooking pan.
10. Top with your cup of sharp cheddar cheese.
11. Bake in the oven for about 45 minutes or until the sides are bubbling.
12. Take it out of the oven and let it set about 10 minutes before serving.