Servings: 6 to 8

Vegetable oil spray Vegetable oil spray
Kosher salt Kosher salt
4 tablespoons unsalted butter 4 tablespoons unsalted butter
½ diced white onion ½ diced white onion
1 tablespoon minced garlic 1 tablespoon minced garlic
1 red bell pepper, finally chopped 1 red bell pepper, finally chopped
1 yellow bell pepper, finely chopped 1 yellow bell pepper, finely chopped
1 cup trimmed and sliced baby Bella mushrooms (from 3 ounces untrimmed) 1 cup trimmed and sliced baby Bella mushrooms (from 3 ounces untrimmed)
1  Cup heavy cream 1  Cup heavy cream
½ Cup milk ½ Cup milk
½ cup Store bought chicken broth ½ cup Store bought chicken broth
1, 8 oz  Block cream cheese, cut into pieces 1, 8 oz  Block cream cheese, cut into pieces
2 cups  grated white cheddar cheese, about 4 ounces 2 cups  grated white cheddar cheese, about 4 ounces
2 oz velveeta cheese 2 oz velveeta cheese
1 ts  freshly ground black pepper 1 ts  freshly ground black pepper
2 cup  shredded chicken 2 cup  shredded chicken

Preheat oven to three 50°F. Spray a 9 x 13“ baking pan with vegetable oil.
Bring a large pot of graciously salted water to a boil. Cook the spaghetti and tell Al dentate according to the package directions. Drain thoroughly.
Bring a large pot of graciously salted water to a boil. Cook the spaghetti and tell Al dentate according to the package directions. Drain thoroughly. Meanwhile, and a deep skillet, melt the butter over medium heat. Add the onion, garlic, and bell peppers and sauté until tender, about six minutes. Add the mushrooms and cook for two minutes.
Meanwhile, and a deep skillet, melt the butter over medium heat. Add the onion, garlic, and bell peppers and sauté until tender, about six minutes. Add the mushrooms and cook for two minutes.
Stir in the cream, milk, broth, cream cheese, 1 cup of the chatter, the valve yeah, and 1 teaspoon salt, and pepper. Cook, stirring often, until the cheese is melted in the sauce is creamy. Add the chicken in the spaghetti toss to coat.
Stir in the cream, milk, broth, cream cheese, 1 cup of the chatter, the velveeta, and 1 teaspoon salt, and pepper. Cook, stirring often, until the cheese is melted in the sauce is creamy. Add the chicken in the spaghetti toss to coat.
Transfer to the prepared baking pan. Top with the remaining 1 cup cheddar.
Spray one side of a large piece of foil with oil and cover the dish  tightly with it. Bake for 20 minutes. Remove the foil and bake until lightly browned, 5 to 10 minutes.