Paula Deen and Chicken Spaghetti Casserole

I LOVE, LOVE, LOVE Paula Deen! When I was on maternity leave with my eldest I would spend most of the day watching her on the food network and someday I would love to eat at one of her restaurants. She is the queen of southern cooking and if I'm looking up a recipe for something in particular, I usually start with her!

I know it's not healthy but I love cooking with butter. Nothing says comfort food to me like onions sauteing in butter and luckily for me that's how most of her recipes begin, including this one! One of the funniest things I heard her say was that she told all the ladies "out there" to find themselves a fat man to cook for! It absolutely cracked me up. I am not trying to make my husband fat but I do enjoy cooking for him and I think he enjoys my cooking as well! I found this recipe while browsing Pinterest (I told you, I'm hooked!) and couldn't believe I hadn't seen this until now. It was absolutely spectacular! Here you go...

Chicken Spaghetti
Makes 10 to 12 servings

2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 (14-ounce) can chicken broth
1 (10.75-ounce) can cream of mushroom soup
1 (10.75-ounce) can cream of chicken soup
1 (10-ounce) can diced tomatoes with green chilies, drained
1 (4.25-ounce) can chopped black olives, drained
1 (4-ounce) jar sliced mushrooms, drained
1⁄2 cup sour cream
1 teaspoon salt
31⁄2 cups chopped cooked chicken
2 cups shredded Cheddar cheese
1 (16-ounce) package angel hair pasta, cooked according to package directions
3⁄4 cup panko (Japanese bread crumbs)
1 tablespoon butter, melted

Preheat oven to 350˚. Spray a 13x9-inch baking dish with nonstick cooking spray.

In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook for 4 to 5 minutes, or until vegetables are tender.
In a large bowl, combine onion mixture, broth, soups, tomatoes, olives, mushrooms, sour cream, and salt. Stir in chicken and cheese. Add pasta, tossing gently to coat. Spoon mixture into prepared baking dish.

In a small bowl, combine bread crumbs and melted butter. Sprinkle evenly over casserole. Bake for 30 to 40 minutes, or until hot and bubbly. Serve immediately.

* I actually baked mine in 2 pans...an 8x8 and a slightly larger heavy duty foil kind. I knew that between my husband and I we could eat out of the 8x8 pan and still have enough for leftovers. Then, I froze the second pan for later! I've never been much of a freezer girl, so here's hoping it tastes just as good! Below was the second pan before sticking it in the freezer. To check out other delicious Paula Deen recipes, check out her website at http://www.pauladeen.com/recipes/ Enjoy!