Chicken Spaghetti Casserole |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
|
An easy creamy casserole to put on the table in no time if you have the chicken already made and ready! My kid loves it! Ingredients:
2 quarts water |
1 (3 lb) whole chicken |
1 green bell pepper, chopped |
1 onion, chopped |
1 teaspoon salt |
1 teaspoon pepper |
1 (7 ounce) package spaghetti |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (16 ounce) loaf velveeta cheese, cubed |
2 cups shredded cheddar cheese |
Directions:
1. Bring water and chicken to a boil in a Dutch oven; cover, reduce heat, and simmer 45 minutes or until done.
2. Remove chicken, reserving broth in pot, and cool to touch.
3. Skin and bone chicken; cut into bite-size pieces.
4. Set aside.
5. Bring reserved broth, bell pepper, and next 3 ingredients to a boil.
6. Add spaghetti, and boil 6 to 8 minutes or until tender.
7. Drain, reserving 1 cup broth in pot.
8. Add spaghetti, soup, and cheese spread to broth; cook over low heat, stirring constantly, until cheese melts.
9. Stir in chicken, and pour into a lightly greased 13 x 9-inch baking dish.
10. Bake uncovered at 350°F for 30 minutes.
11. Remove from oven, and sprinkle with Cheddar cheese.
12. Bake 5 more minutes or until cheese melts.
|
|