I saw one on pinterest yesterday that looked great. Chicken Spaghetti here is one with velvetta in it Chick Spaghetti w/cheese

I have a good one. It is in my recipe file. Now.....if I can remember where I put it. Things have been shifted around a lot here since the hurricane.

https://www.google.com/url?sa=t&source=web&rct=j&url=http://www.foodnetwork.com/recipes/ree-drummond/chicken-spaghetti-recipe-2108829.amp&ved=0ahUKEwiz3aXrk9DWAhUMzmMKHTMZDLUQFgg7MAM&usg=AFQjCNFCBJtkuaqNAEqBdWmcFAnHv71XSA&ampcf=1

I have one but won't be home for a few hours. I'll look it up when I get home.

Sorry I didn't get this posted last night. I was so tired. This is called Chicken Confetti Spaghetti. I have also added a small can (or a half can) of sliced water chestnuts for crunch.

2 tbsp unsalted butter

8 oz spaghetti pasta

10 oz cooked, diced chicken (about 2-1/2 cups)

1 (4 oz) jar diced pimentoes, drained

8 oz trinity mix (fresh diced onions, bell peppers of different colors, celery)

1 (18 oz) can creamy mushroom soup

1/2 tsp seasoned salt (I used Lowry's)

1/8 tsp pepper

1-1/4 cups shredded sharp cheddar cheese

1 cup Panko bread crumbs

1. Preheat oven to 425 degrees F. Bring water to boil for pasta. Cut butter into small pieces; place in small bowl and set aside to soften.

2. Break pasta into 2-4-inch long pieces before adding to boiling water; cook and stir 5 minutes until partially tender.

3. Combine in microwave safe bowl - chicken, pimentoes, trinity mix, soup, salt, and pepper. Cover and microwave on High for 2-3 minutes or until hot and vegetables begin to soften.

4. Drain pasta and stir into chicken/vegetable mixture. Transfer to a 2-quart baking dish. Stir cheese and bread crumbs into butter. Mix with fingertips until crumbly. Spread evenly over chicken mixture. Bake 15-20 minutes or until bubbly around edges. Let stand 5 minutes before serving.

Makes 6 servings.

IIRC, I put this in a 9x13 pan and it took at least 20 minutes, maybe 25. Trinity mix is a pre-packaged mix sold in one of our grocery stores. You might not have the same in your stores but cam make your own or just add a little chopped onion, peppers and celery to make about 8 oz.

Was Luby's the restaurant where she was served the chicken spaghetti? If so, here is Luby's recipe, from their 50th Anniversary Recipe Collection.

(I still can't find my recipe file....I hope it didn't get tossed out by mistake. I know I put it up so it wouldn't fall in the water in the house. There aren't that many places to look, here in the house, any more.)

Chicken (or Turkey) Tetrazzini

12 oz spaghetti

1 1/2 tsp vegetable oil

1/2 tsp salt

1 1/2 Tbsp butter or margarine

1/4 cup chopped onion

1 small clove garlic, minced

2 cans (10 3/4 oz each) condensed cream of mushroom soup

1 cup chicken broth

1 tsp seasoned salt

3 cups shredded American cheese (12 oz)

4 cups diced chicken or turkey

2 Tbsp chopped fresh parsley or 1 Tbsp dried parsley flakes

2 Tbsp diced red bell pepper or pimento.

Heat oven to 350*.

Cook spaghetti according to package directions, adding oil and salt to cooking water. Drain.

In large saucepan or Dutch oven, over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, salt, chicken broth, seasoned salt, and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and chicken. Mix well. Transfer to 2 qt. baking dish. Cover with foil.

Bake 30 minutes, or until hot.

Remove foil. Sprinkle with remaining 1 1/2 cups cheese. Continue baking until cheese melts, about 2 minutes. Sprinkle with parsley and bell pepper.