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Easy Chicken Spaghetti Recipe

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This recipe for Easy Chicken Spaghetti is from The First Gospel Hour Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Seasonings of choice (salt, pepper, onion flakes or powder, celery powder, bay leaf, etc.)
4 or 5 large chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes (10 oz.)
1 can Del Monte diced tomatoes with garlic & onion (14.5 oz.)
8 oz. Velveeta cheese (cut into chunks)
1 pkg. spaghetti (12 oz.)
Directions:
Directions:
Boil chicken breasts in large pot of water with seasonings until done and tender. Remove chicken from broth and set aside to cool. Cut chicken into bite-size pieces. Remove one cup broth and save for later. Add water to remaining broth (if needed), and cook spaghetti in the broth until just barely done. (Will finish cooking in oven.) While spaghetti cooks, stir together (in a large bowl) the soups, tomatoes (juice too), cup of broth, cheese and chicken. Salt and pepper to taste. Gently fold the cooked and drained spaghetti into the mixture a little at a time. Pour into a very large baking dish that has been sprayed with cooking spray (or two smaller pans...makes a lot.) Bake, uncovered, at 350º in preheated oven until hot throughout and cheese chunks have melted (about 30-45 minutes). If desired, you may sprinkle some shredded cheese (any kind you like) over the top of the casserole about 10 minutes before baking time is up to create a nice, melted-cheese topping.
Personal Notes:
Personal Notes:
This casserole freezes well before baking, making it a good dish to prepare in advance.

 

 

 

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