Yummy Cheesy Spaghetti Casserole

>> Thursday, May 20, 2010

Cheesy Chicken Spaghetti

This recipe was given to me by Janice, our awesome mentor mom from out local MOPs (Mothers of Preschoolers) chapter. She is a great asset to our group, one of the sweetest women I know, everything she brings tastes amazing!! The recipe here is what she used. I had to change a few things based on what I had available I have put the changes in bold

1 (4 1/2 lb.) chicken or chicken breasts I used 3 large boneless skinless breasts
1/4 c. butter
2 onions, chopped because I used tomatoes from the freezer that had onions in it I only used 1 onion
1 (16 oz.) pkg. processed cheese, chunked Velveeta 1/2 block
1 (15 oz.) can tomato sauce I didn't have this on hand so I used some roasted tomatoes and onions I had in the freezer from last years garden
1 can cream of celery soup
1 can cream of mushroom soup
1/2 tsp. salt
1 (16 oz.) pkg. spaghetti, cooked and drained
Cook chicken in boiling water. Reserve broth I used boneless skinless breasts so my broth wasn't very good so I used 2 cups of stock in a box.
Preheat oven to 350.
In a large skillet, melt butter and cook onions add 2 cups reserved chicken broth

Add cheese, tomato sauce, soups, salt and chicken, stirring until cheese is melted.

Place spaghetti into prepared pan, spoon chicken mixture over pasta and toss.

Bake 30 minutes, or until hot and bubbly


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