I was visiting with my delightful neighbor Sally the other day and we were chatting about vintage foods. Now, there are some foods from the past that I wouldn’t feed to my dog let alone my family but then there are others that I wish would make a comeback. Take this chicken and spaghetti casserole for example.
It’s got dairy, protein, and carbohydrates in it. You can serve a veggie as a side dish to get in that part of the food pyramid. I made this delicious casserole for my family the other night and they loved it, especially my husband. He said it tasted great and he hoped I make it again sometime soon.
Sally said that her husband enjoyed this tasty casserole too and that he really enjoyed how tender the chicken turned out. As for me? I really enjoyed the cheese.
I’m not too big of a fan of Velveeta but you gotta admit, the stuff is insanely melty and rich. I swear, every square inch of this casserole was covered in liquid gold goodness. I loved it!
You can sub the Velveeta for cream cheese if you like and it tastes just as good. I hope you and your family will enjoy this vintage casserole a smuch as mine did.
Recipe and photo courtesy of Recipe Lion.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: If you don’t want to use Velveeta you can replace it with cream cheese.
I put a whole chicken in the slow cooker so it’s done by the time I’m home from work (I also have used a rotisserie chicken). I always save the skin, bones, giblets for making stock. I also like this with sauteed mushrooms, shredded zucchini, chopped broccoli, shredded carrots in it (this is how I always sneaked in vegetables so my kids got them). the leftovers are awesome for lunch the next day as well!
I want to copy this recipe – how do I do that? I don’t see any ‘print’ button anywhere
SORRY – just saw it – thanks anyway