What We Eat: Chicken Spaghetti

I've been promising Cassie for a while...like a year...or two...that I'd give her a copy of our family recipes. This seems like the easiest way...and maybe I'll actually follow through. Here's the first only because she just texted me to ask me for it.

Chicken Spaghetti

3 Tbsp butter
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped carrots
1 pkg. sliced mushrooms
3 chicken breasts, cooked and chopped
1 can reduced fat cream of mushroom soup
1 can reduced fat cream of chicken soup
1 1/2 cups colby jack cheese
16 oz spaghetti, broken into smaller pieces and cooked
paprika

Cook the veggies in the butter...mmmm...over medium heat until onion is soft and translucent. Add chicken, soups (reduced fat! healthy!), cheese (never mind) and stir until cheese melts. Add as much of the spaghetti as you'd like to make it as saucy as you'd like. I never add all of it...and should probably figure out exactly how much this is, but who cares, really? Just put it in the fridge for when you need a quick lunch by adding butter and melting the rest of that cheese on top. You and the girls used to make that all the time when I was reading/studying/praying/talking on the phone/napping after falling asleep trying to pray (note to self: praying while lying on bed is a bad idea). Where were we? Oh, yeah. If you want to dirty another dish, pour it all into a greased (Yay! More fat!) 9X13 and heat at 350 degrees until it's hot...maybe 20 min. But why not just put it into individual bowls and sprinkle them all with paprika and serve? You hate dirty dishes anyway. Like mother, like daughter.