Homemade Chicken Spaghetti

Homemade goodness with this easy, simple ingredient, chicken spaghetti recipe that is a perfect main dish. All you need with it is a side salad and some iced tea)))

Prep Time10

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: cheese chicken spaghetti, chicken casserole, chicken spaghetti, chicken spaghetti with Rotel, chicken spaghetti with Velveeta, easy family dinner

Servings:

Calories: 336kcal

Equipment

Ingredients

4 Boneless Chicken Breast
7 oz Spaghetti Noodles
1 lb Velveeta Cheese
1 can Cream of Chicken Soup
2 ½ cup Chicken Broth
1 can Rotel
Salt to Taste
Pepper to Taste
1 cup Shredded Sharp Cheddar Cheese
Aunt Jane's Krazy Mixed Up Salt Optional

Instructions

Cook fresh or frozen chicken breast in a large pot with enough water to cover a few chicken 3-4" Season with salt and pepper. Bring to a boil, then simmer for 30 to 45 minutes or more.
Remove the chicken, and reserve broth. Let the chicken cool and chop the chicken into bite-size pieces.
Add spaghetti noodles to the broth and cook until tender, 10 minutes or so or al dente. Do not overcook.
Remove noodles from the broth and pour the broth into another container.
Add 2 cups of broth back to the pot and bring to a simmer. Cube the Velveeta cheese and place in the broth. Add the can of soup and Rotel. Do not drain the Rotel. Simmer until cheese has melted.
Prepare oven-proof casserole dish with cooking spray or butter.
Add the chopped chicken and cooked spaghetti noodles to the cream sauce and pour into the casserole dish.
If the casserole looks a bit dry, you can add a little more broth—just not so much that it turns soupy.
Sprinkle shredded sharp cheddar cheese on top.
Bake in the oven at 350° for 30 minutes or until hot and bubble, or a little brown on top.

Notes

Nutrition facts are just estimates and not calculated by a licensed nutritionist.

Nutrition