Oh my heavens. Cheesy Chicken Spaghetti Casserole.
I've always heard about spaghetti pie, or spaghetti casseroles, but I have never made them. And then I found this recipe over at one of my new favorite recipe blogs: Mommy's Kitchen. And a huge thanks to my latest addiction, Pinterest, for helping me find her. Mmmn. Yum.
Her cheesy chicken spaghetti recipe looked so good I decided to tackle it with some tweaks of my own. And share it with you - dear readers - her version and mine.
* a box of spaghetti
* a small chunk of Velveeta (small size box, but you don't have to use all of this)
* shredded cheddar cheese (1 pkg, but you don't have to use it all)
* 1 can cream of chicken soup
* 2 c chicken broth
* oven roaster chicken
Now Mommy's Kitchen makes her own chicken and broth, but I'm the lazy mom, remember? I bought an oven roasted chicken and shredded about half of it, so I have the rest working in a White Chicken Chili in my crockpot. Double yum. I also skipped the various veggies that she included as my husband is not a fan of onions or peppers. But you can work with whatever you have or whatever your family enjoys.
So first, shred up that chicken. I used about half. It was plenty, but you can always use a little more - depending on how many people you're planning to feed. Boil up that spaghetti. You can use water, but I followed her tip and did it in the chicken broth, but that did leave me needing a little extra broth for the soup/Velveeta mixture later on. But if you buy a carton of broth you're good to go. You just splash a little extra in and you'll be all set.
Cube the Velveeta up. I used about 2/3 of the smaller sized package. Put that, the can of cream of chicken soup, and the extra chicken broth into a microwavable dish and warm for 5 minutes or so. Until cheese is mostly melted.
Combine spaghetti, chicken and sauce/cheese mixture and prepare in a baking dish. If you've made a decent amount, you may have enough left over to do two casseroles. I froze a smaller one for future use, and it looks so pretty!
Bake at 350* for about 15 minutes, take it out, toss on the shredded cheddar and bake for another 15 or so, until cheese is melted and golden brown. Or just til it looks really good. Which it will. It's cheese, right? Mmmn. Yum.
I served this with an attempt at avocado fries. It was not that successful, so I will not be sharing those details with you guys today. Maybe next time. Because if there is one thing I love it's avocado. And adding that to a meal that has cheese? Should be perfection. And may be. The next time I try!
Link up today with Latina on a Mission for this week's Sabroso (Tasty!) Saturday. She'd love to have you and you'll be glad you joined in.