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Ingredients
- 1 whole chicken or 5 split chicken breasts
- 6 cups water use 10 cups if doubling
- 2 tablespoons salt
- 1 teaspoon pepper
- 1 bell pepper seeded & diced
- 1 onion diced
- 2 cloves garlic minced
- 1 pound spaghetti
- 1 12- oz can sliced mushrooms drained
- 2 12- oz cans cream of chicken soup
- 1 pound Velveeta cheese cubed
- 1 cup shredded cheddar cheese
Instructions
- In a large soup pot, combine chicken, water, salt and pepper. Bring to a boil, then reduce to a low simmer and cover with a tight fitting lid. Cook for 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. 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.
- Add cream of chicken soup to the cooked pasta and stir to combine.
- 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.
- Pour spaghetti 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. Serve warm with hot bread and salad.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.