Cheesy Chicken Spaghetti

If any of you follow me on Pinterest, you are probably aware that I LOVE pinning recipes to try. Every other week, when I make my bi-weekly meal plans, I rummage through my Pinterest boards to find new things to try. This wonderfully cheesy creation is one of my finds from a couple months ago. I know, I know... It's taken me forever to share.


Credit must be given to Mommy's Kitchen. This is where the recipe comes from.

What'cha Need:
[1] Whole Chicken Fryer -or- 5-6 chicken breasts (skinless & boneless)
[1] 12 oz pack of spaghetti noodles
[1] 1 lb package Velveeta cheese (cubed)
[1] 10.5 oz can Cream of Chicken soup
[1] 14 oz can Chicken Broth (or 2 cups reserved broth)
[1] stick margarine
[1] 8oz package shredded mild (or sharp) cheddar cheese
[1] small onion, chopped Hubs doesn't eat onions
[3 or 4] celery ribs (chopped)
[1/4] cup green bell pepper (chopped)


What'cha Do:
Fill a large pot with water. After rinsing the chicken (or chicken breasts) under cold water, place chicken into pot. Be sure to rinse your hands thoroughly after handling the chicken. Season the chicken while it cooks if you would like. The whole fryer will take around 2 hours to cook. If you are cooking chicken breasts, they will talk around an 45 minutes to an hour. Once the chicken is done cooking, place on a plate and set aside to allow for cooling.

If you are using the reserved broth; Drain broth through a strainer. We will cook the spaghetti (per the directions on the box) using the reserved broth instead of water. As your noodles are cooking, check to see if your chicken has cooled. If so, you can begin to break the chicken into small pieces or to de bone the whole fryer. Set chicken back off to the side for now.

Chop your veggies up and set them to the side. You're going to place margarine into a small skillet and melt it. Once it is melted, place veggies in skillet and saute. You will know they are ready once they are "tender and translucent".

Drain your spaghetti noodles and if you are using reserved broth, save 2 cups of the broth. Combine the broth, Velvetta Cheese, and Cream of Chicken soup in a bowl. Place the combined ingredients in the microwave (on low) for 5-7 minutes. You will remove the bowl from the microwave once the mixture is creamy and the cheese has melted. Add the veggies (with butter), spaghetti, and chicken to the bowl. Stir until all is mixed together.

Preheat your oven to 350 degrees and spray a 9x13 casserole dish. Add the above mixture to the casserole dish and cover with the 8oz of shredded cheese. Place in oven and cook until dish is "golden brown" and "bubbly". Remove from oven, allow to cool, & serve.

*****
I'm not going to lie- the hubs wasn't too fond of this dish. The only reason: the veggies! It's horrible because I have been trying to get the family to eat more veggies and if the hubs knows they're there- he "didn't enjoy the dish". However, he is only one person out of 4 who did not enjoy it. My sister-in-law who doesn't even like chicken loved it. So yeah- ignore the hubs & give it a try for yourself...
be sure to let me know how you liked it.