This is a fabulous dish to make if you are going to be having company over. This recipe makes a pretty decent sized portion so you can serve a whole group of people. Everyone is sure to love it, knowing even my pickiest of picky eaters like it. Every time I make it there usually aren’t much for leftovers. In the small chance that there are, I always reheat it for lunch the next day and it’s just as good, if not better. My husband will take it to work sometimes with him too and it keeps him from buying lunch out! Check out what they are saying about this recipe over at Mom & Wife:
“Sounds so good. I love learning new ways to fix spaghetti.”
Spaghetti can get boring after a while so any new way to make it is always fun for me and my family.
Ingredients
1 small package of Barilla Spaghetti
4 Chicken Breasts
1 can of Campbell’s Cream of Chicken
1 can of Cream of Mushroom
1 block of Velveeta Cheese
1 can of Rotel if you want to add some heat
Instructions
Put oven on 350.
Boil Chicken in a pot. (Be sure to save broth from chicken after its done)
Cook Spaghetti Noodles.
In Large bowl mix, cream of chicken, cream of mushroom, and half a block of Velveeta cheese, (and Rotel if desired).
After noodles are done add to mixture.
Then when the chicken is done cut up into bite sized pieces and add to mixture.
Then add about half a cup of broth to mixture. If still thick, add about half a cup more.
Pour everything into a 9X13 dish.
Add a few small slices of Velveeta cheese and put on top.
Bake in oven for about 15-25 min or until cheese is melted and bubbling.
I usually serve with salad and garlic bread!
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Quick Tip: Use whatever pasta you have on hand.
Thanks again to Mom & Wife for this super tasty recipe.