When you need to get a wholesome meal on the table and don’t know quite what to make try this old-fashioned chicken and spaghetti casserole. It’s delish!
Check out what my pals over at Recipe Lion had to say about this recipe:
Ring the dinner bell and have your family running for this classic casserole dish. Old Fashioned Chicken Spaghetti is a marvelous blend of chicken, cheese and fresh vegetables, all cooked together in one casserole dish. Jam packed with flavor is one of the original great casserole recipes.
I love this casserole! It is so super eays to make and my husband and kids look forward to it every time.
Ingredients
5 to 6 boneless, skinless Tyson chicken breasts or 1 whole chicken fryer
1 (12-ounces) package Barilla spaghetti noodles
1 pound Velveeta cheese, cubed
1 can (10.5-ounces) Campbell’s cream of chicken soup
1 can (14-ounces) College Inn chicken broth or 2 cups reserved broth
1 stick Imperial margarine (1/2 Cup)
1 (8-ounces) package Kraft shredded mild or sharp cheddar cheese
1 small onion, chopped
3 celery ribs, chopped
1/4 cup green bell pepper, chopped
Instructions
Fill a large stock pot full of water. Clean and rinse whole fryer or chicken pieces. Add chicken, I like to add a little seasoning salt, pepper, and poultry seasoning while the chicken cooks. 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. Remove chicken from pot and place on a plate to cool. Drain the broth through a strainer and reserve.
Cook the spaghetti per package directions. Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth.
Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente. While spaghetti noodles are cooking start de-boning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces. Chop up all the vegetables and set aside.
Melt margarine in a small skillet and add the vegetables. Sautee vegetables until they are tender and translucent in color. When noodles are done drain and set aside.
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).
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 finished casserole with 8oz 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.
USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT CHICKEN RECIPE.
Quick Tip: Serve this delicious meal with homemade bread and steamed broccoli.
Thank you to Recipe Lion for this great recipe.
