made this recipe since i didn't have any cream of...soup to make chicken spagetti. it came out pretty good! this is really something I eyeballed and tasted as i added ingredients...so measurements are probably not exact-tweak them to your personal liking. (we like things with a kick of flavor and heat in my household). also, I like to add half plain panko crumbs and half chipolte spicy panko crumbs for an extra kick on top.

add cajun seasoning to cut up chicken chunks, mix up

heat up pan to med high heat. add 1 tbs of olive oil, then add chicken when oil is heated. fry up chicken chunks until no longer pink in the middle, about 5 minutes

set chicken aside, and turn stove down to medium heat. add butter to pan. add onion and mushrooms and season with a couple pinches of salt. cook until water is realeased, about 2 to 3 minutes. add garlic and cook one minute more, until fragrant. add 1 1/2 tbs olive oil, mix and then add flour and cook one minute more.

pour in chicken broth and milk and bring up to boil. when boiling, turn down heat to simmer until thick, stirring occasionally.

add chopped up velveeta and cream cheese and stir with fork until well incorporated and creamy, may still have a few cream cheese chunks-thats ok. they will melt.

taste sauce and see if it needs anymore salt or pepper. add shredded cheese and stir until mostly melted. remove from heat.

add chicken and spagetti and mix to coat.

turn on broiler. put mixture into 8x8 cooking dish and sprinkle top with panko crumbs

broil until top is browned-approximately 3 to 5 minutes, depending on your oven.

take out of oven and let cool for a couple minutes. enjoy!