Chicken Spaghetti

 I have to share one of my favorite go-to casseroles with you…Chicken Spaghetti!  I grew up on this creamy “macaroni-&-cheesy” dish that pleases just about any eater.  Now, before you get riled up, I’ll admit that this dish isn’t completely health conscious. Yes, for this recipe, I use Velveeta processed cheese AND canned cream of chicken soup.  I know that we’re all getting very aware and conscious about eating healthier and using fresh, whole ingredients, and I’m all about that too. Sometimes, though, I go back to what mom used to make and enjoy myself without the guilt.

Start by boiling a whole chicken, split chicken breasts or boneless, skinless chicken breasts.  I used about 5 split chicken breasts here because they were on sale for $1 a pound at my grocery store this week…I stocked up!  Plus, I think they have more flavor when cooked like this and give more flavor to the broth.

Don’t forget to season your chicken very well!  It makes for a savory broth, which we will use later in the process.  Here I used about 2 tablespoons of my kitchen salt.

Cover the chicken with about 6 cups of water and bring to a boil.  Once water is boiling, reduce to a simmer and cover with a tight fitting lid.

Simmer chicken for about 30 minutes.  Remove chicken from pot to a platter and allow to cool.

While chicken is cooling, add onions, bell pepper, mushrooms and garlic to the remaining broth.  Bring the broth to a boil.  Once boiling, add pasta and cook in broth.  Believe me, this makes the dish taste so much better than cooking it in water.  I usually cook the pasta longer than the package directions, about 15 minutes, or until most of the broth has been absorbed.

While pasta is cooking, debone chicken and dice into bite-sized pieces.

Now, add the cream of chicken soup and stir to combine.

Now, for the most important ingredient…Velveeta!!!  Dice the cheese loaf into manageable chunks.  Add to the hot cooked spaghetti and stir to combine.  The cheese will melt easily into the hot pasta.

Add the diced chicken and stir to combine.

Your chicken spaghetti is basically done…you can eat it right out of the pot if you want to.  But, to dress it up a little bit for the table, pour it into a greased baking dish and top with 1 cup of grated cheese.  Bake at 350* for about 20 minutes or until the cheese is nice and melty.

Now I have a little secret.  When I make a casserole, I usually double it, so this is what I had left in the pot.

I probably should buy stock in these little square disposable baking tins.  I use them all the time!  I had enough remaining spaghetti to pour into 3 of these containers.  I just snapped the covers on them, dated, labeled them and put them in the deep-freeze.  I LOVE this picture because it means I have 3 ready-to-go meals for a busy day.