6 boneless skinless chicken breasts or thighs
1 10 oz can of cream of chicken soup
1 lb of grated Colby jack cheese (you can use sharp cheese)
16oz of Velveeta Cheese
3 cups of milk
1/2 cup of sour cream
17 oz of spaghetti noodles
2 Tbs of Cajun seasoning
First, for the Cajun seasoning pick the one that you like the flavor of from your market. Place chicken and Cajun seasoning in a bowl and toss to coat. Heat your grill or in a large skillet with olive oil over medium heat until chicken is no longer pink. Remove chicken and cut into bit size pieces.
Bring a large pot of lightly salted water to a boil. Add spaghetti pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a mixing bowl, combine half of Colby cheese, Velveeta cheese, chicken soup, milk, 2 Tbs of Cajun seasoning, and the sour cream in a glass bowl and microwave for 6 minutes or until cheese is melted.
Preheat oven to 350 F. In a large bowl combine and toss the pasta, chicken, and the bowl of melted cheeses. Pour into a 10 x 13 baking dish. Top with the rest of the Colby cheese, bake for 30 minutes. Remove and let stand for 15 minutes.
Bon Appetite !