PREP TIME: 30 min BAKE TIME: 30-45 min

Preheat oven to 350 degrees F.

Coat a frying pan with 1/4 cup oil. Cook chicken breasts until lightly browned on each side (8-10 minutes total). Chop chicken breasts into 1 inch cubes and set aside.

Meanwhile, in a large dutch oven cook the spaghetti per package directions. Cook to al dente, drain and set aside.

Chop all the vegetables. Melt butter or margarine in small skillet and add the vegetables. Saute the vegetables until they are tender and translucent in color.

In a large microwave safe bowl combine VELVEETA, chicken broth and cream of chicken soup. Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted (you can also unse the defrost setting). After the cheese mixture is melted and combined add the cooked vegetables with butter, spaghetti noodles and chicken pieces. Stir all to combine.

Spray a 9x13 inch baking dish with cooking spray and add combined mixture. Top the finished casserole with 8 ounces of shredded cheddar cheese. Place the casserole in preheated oven and bake for about 45 minutes or until cheese is golden brown andd casserole is bubbly. Remove from oven, let cool slightly and serve.