Chicken Broccoli Spaghetti

Chicken Broccoli Spaghetti

Jeanette Fuehring's cheesy chicken and broccoli dish makes enough for two meals. "I serve one casserole for supper the night I make it and freeze the other for a quick dinner later," says the Concordia, Missouri cook.
4-6 Servings

Ingredients

1-1/2 pounds boneless skinless chicken breasts
1 package (1 pound) spaghetti
2 cups fresh broccoli florets
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/4 cups water
1 pound process cheese (Velveeta), cubed
1/4 teaspoon pepper

Directions

Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear. Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside.

In a saucepan, cook broccoli in a small amount of water for 5-8 minutes or until crisp-tender. Drain and set aside. In the same pan, combine soups and water. Stir in cheese.; cook and stir until cheese is melted. Add the chicken, broccoli and pepper; heat through. Stir in spaghetti; mix well.

Transfer to two greased 8-in. square baking dishes. Cover and freeze for up to 3 months. Or bake, uncovered, at 350° for 30-40 minutes or until lightly browned and edges are bubbly.

To bake frozen casserole: Completely thaw in the refrigerator. Cover and bake at 350° for 45-50 minutes or until heated through. Yield: 2 casseroles (4-6 servings each).

Chicken Broccoli Spaghetti published in Quick Cooking November/December 2001, p47
Beth Layman :)