Buffalo Chicken Spaghetti

Heat oven to 350ºF.

Cook spaghetti in boiling salted water until just shy of al dente.

While spaghetti cooks, heat oil in a large skillet; saute onion and celery with just a pinch of salt and pepper until tender. Add garlic and cook 1-2 minutes more. Stir in soup, Frank’s, pimentos, Velveeta and chicken broth. Bring to a simmer and stir in cheese until melted. Taste for seasoning. Stir in chicken; add drained spaghetti and combine. Pour out into a 7×11 buttered casserole/baking dish.

Stir together blue cheese dressing and cream cheese. Drop spoonfuls over the top of spaghetti and gently spread out to cover top. Cover with foil and bake for 20 minutes. Sprinkle on Monterey cheese and bake uncovered another 10-15 minutes or until cheese is melted and bubbly.