Recipe of the Week: Cheesy Chicken Spaghetti

This recipe comes to us from Tina of Mommy’s Kitchen. It’s simple to prepare and gives you that comforting feeling one can only get from Southern cooking! It can also easily be adapted to feed a family of any size.


5-6 boneless, skinless chicken breasts or 1 whole chicken fryer
seasoning salt or poultry seasoning (optional)
salt and pepper
1 package (12 ounces) spaghetti noodles
1 package (16 ounces) Velveeta cheese, cubed
1 can (10.5 ounces) cream of chicken soup
1 can (14 ounces) chicken broth or 2 cups reserved broth
1 stick (1/2 cup) margarine
1 package (8 ounces) shredded mild or sharp cheddar cheese
1 small onion, chopped
3-4 celery ribs, chopped
1/4 cup green bell pepper, chopped
8 ounces shredded cheddar cheese
black olives for garnish (optional)

How to Make It

1. Fill a big stock pot with water. Clean and rinse whole fryer or chicken pieces. Add chicken, as well as seasoning salt, pepper and poultry seasoning if you like, while the chicken cooks. Wash hands after handling chicken. Let chicken come to a boil, then reduce heat and simmer chicken until done. Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes.

2. Remove chicken from pot and place on a plate to cool. Drain the broth through a strainer and reserve.

3. Cook the spaghetti per package directions. Instead of cooking the spaghetti in water, use some of the reserved chicken broth. Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente.

4. While spaghetti noodles are cooking start deboning the chicken or break chicken breasts to smaller pieces. (Make sure it is cool enough to handle.)

5. Chop up all the vegetables and set aside. Melt margarine in a small skillet and add the vegetables. Sauté vegetables until they are tender and translucent in color. When noodles are done drain and set aside.

6. If you are not using canned chicken broth, reserve 2 cups of the cooked broth. In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup. Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting).

7. To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces. Stir to combine. Spray a 9x 13 inch baking dish with cooking spray and add combined mixture. Top casserole with 8 ounces of shredded cheddar cheese. Place casserole in a preheated 350-degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly. Remove from oven, let cool, and serve.

Tips from Tina

For a large family just double the recipe ingredients and prepare two 9 x 13 inch baking dishes. Or if a 9 x 13 inch dish is to big for your family you can prepare two dishes of 8 x 8 inch size. Serve one for dinner and freeze the second one for a quick meal another night. Before freezing, cover the unbaked casserole with plastic wrap and two layers of foil. Date and place in freezer. To cook, defrost the casserole and proceed with baking instructions.

Do you have an amazing recipe worth sharing? Let us know!

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