Chicken Supreme

 I tried a new recipe I made for a Lemont Clergy lunch my Pastor was hosting. It was pretty good, but I would make a few changes. I will post the original ingredients and also what I would do to make it better in red.


Chicken Supreme
1 cooked rotisserie chicken, cut up in bite size pieces [I baked 3 boneless chicken breasts and 4 thighs seasoned with McCormick Rotisserie chicken spice]
1 medium sweet onion, chopped
3 cans cream of mushroom soup [ I would use 2 cans of soup and a can or more of milk]  to make it juicier
1 pint sour cream
1/2 cup freshly cooked or canned mushrooms [ I think I would use more, but I like mushrooms]
20 1" cube velveeta [ I would cut it up smaller because you get a big chunk of semi melted velveeta every once  in a while, also 20 1" chunks is about 1/2 of the large velveeta]
1-1/2 pounds of your choice of spaghetti[ I would use picolini, or mini shells or bowties and maybe only a pound]
1-1/2 sleeve of Ritz crackers, crushed
1 stick of melted butter

Saute onion till almost carmelized and add to chicken. Add the soup and sour cream to chicken and stir in. Cook the pasta, drain and add to bowl and mix. Add cut-up velveeta and stir in. Pour into buttered 9x13 pan. Add cracker crumbs to butter and mix  thoroughly. Place on top of casserole.
Cover with foil and cook in a 350 degree oven for 45 minutes. For a browner top uncover for the last 15 minutes.