I was quite impressed with my first attempt at “comfort food” and the chicken spaghetti recipe. Unlike many other recipes I have tried, I did not have exact measurements for the ingredients but the casserole turned out alright in the end. Here are a few shots of the casserole after combining the ingredients and after it came out of the oven.
4 – breasts of chicken
2 lbs – spaghetti
1 – can of cream of mushroom soup
1 – can of cream of chicken soup
1 – can of chicken broth
1 – white onion
1 – box of precut mushrooms
12 oz – Velvetta cheese
Boil chicken breasts unlike cooked. Set aside and cool. Pull apart chicken into chucks. Boil 2 lbs. of spaghetti in chicken flavored water until cook. Strain spaghetti. Chop onion. Saute onions and mushrooms until soft. Cut 12oz (half a box) Velvetta cheese into small cubes.
Combine cream of mushroom and cream of chicken soup, along with chicken broth in a large mixing bowl. Add sauteed onions and mushrooms. Add chicken chucks. Add Velvetta cheese. Add spaghetti. Mix up all ingredients Pour contents into a casserole dish. Bake 350 degrees for 30 minutes. Serve hot!
Now, I did have a few issues. First I believe I used too much spaghetti at 2 lbs. Maybe 1.5 lbs. would have been better. I also did not use all the chicken broth, which became evident after I was done cooking, as there were some “dry” areas in the spaghetti. Instead of a deep casserole dish, I used a 13x9x2 Pyrex dish. It worked well, and as you see in the picture, it might have cooked a bit too much.
Overall, it was a simple recipe, very filling and the cheese just melts in your mouth. If you like chicken, cheese and pasta and want something “soothing to the soul” give it a try!