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Chicken Broccoli Spaghetti




Source of Recipe


internet


Recipe Introduction


Serving Size : 8


List of Ingredients




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

Recipe



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 350ºF 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 350ºF for 45-50 minutes or until heated through.

Source:
"Taste of Home's Quick Cooking (November/December 2001)"