Chipotle Chicken

Another guilty pleasure, but not quite as bad for you as the Creamy Chicken Curry.  This one can be pretty hot though; I had one girlfriend who loved it but turned bright red and had to have a big drink every time she ate it.

Ingredients:
1 lb skinless boneless chicken breast, cubed
10 ½ oz. can cream of mushroom soup
6 oz. chipotle peppers in adobo sauce, finely chopped, or a big can if you want to bring the pain
8 oz. sour cream
4 oz. milk
1 small onion, quartered and julienned
8 oz. mushrooms, sliced thin
1 Tbsp. olive oil
12 oz spaghetti, cooked according to package instructions
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
4 cloves garlic, minced

Preparation
Cook the pasta, drain, set aside.
Sauté onion and garlic in olive oil, then add in the mushrooms and cook for another couple of minutes.  Add in the chicken and remove from the heat.
Combine mushroom soup, chipotle peppers, milk, sour cream, garlic powder, and black pepper in mixing bowl.
Combine all ingredients in 9 x 13 pan, and bake, covered, at 350 degrees for 40 minutes or until bubbly, removing the cover during the last ten minutes of cooking.