- 9
- 45 mins
- 90 mins
Ingredients
- 6 boneless, skinless chicken breasts
- 1 (12oz) pkg spaghetti noodles
- 1 (16oz) (1lb) package Velveeta, cubed
- 1 can cream of chicken soup
- 1 (14oz) can chicken broth
- 1 stick butter
- 1 (8oz) pkg shredded cheddar cheese
- 1 small onion, chopped
- 3-4 celery ribs, chopped
- 1/4 cup green bell pepper, chopped
Preparation
Step 1
1. Boil chicken breast pieces with seasoning for about 45-50 mins. Remove chicken from pot and place on a plate to cool. Drain the broth through a strainer and reserve.
2. Cook the spaghetti in the reserved chicken broth according to package directions.
3. Break chicken breasts to smaller pieces. Chop up all the vegetables and set aside.
4. Melt margarine in a small skillet and add the vegetables. Saute vegetables until they are tender and translucent in color.
5. In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup. Place in microwave and cook on low for 5-7 mins or until mixture is smooth and cheese is melted.
6. To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces. Stir to combine. Spray a 9x13" baking dish with cooking spray and add combined mixture. Top finished casserole with 8oz of shredded cheddar cheese.
7. Place casserole in a preheated 350F oven and bake for about 45 mins or until cheese is golden brown and casserole is bubbly. Remove from oven let cool and serve.
NOTE: If a 9 x 13 inch dish is to big for your family you can prepare (2) 8x8" size . Serve one for dinner and freeze the second one for a quick meal another night. To freeze assemble casserole, then cover unbaked casserole with plastic wrap, and two layers of foil. Date and place in freezer. To cook, remove casserole from the freezer. Defrost and proceed with baking instructions.