Chicken Spaghetti

This stuff is delicious!  Perhaps not the healthiest meal, but it is well worth it for a cheat meal!  Pasta covered in cream of mushroom soup and melted cheese, who can say no to that??

While a bit time consuming for prep work, if you plan it just right, this whole meal can be made with minimal dirty dishes.  Easy enough!

Here is what you'll need:

Start by assembling everything you need and preheating the oven to 375.  This will help everything go quickly and smoothly. 

First start by boiling the chicken in a quart of chicken stock.  Use a pot big enough to boil your noodles to cut down on pans to wash.  Two medium sized breasts take about 25 minutes to cook, turning occasionally if they aren't fully submerged. 

When done, remove from the stock and set aside to cool.  Add enough water to the pot with the chicken stock to boil the noodles.  I just eye ball the amount, probably about 4-5 cups or so.  Bring it to a boil then add the noodles.  Cook according to package directions.  I like to use whole wheat spaghetti, but the regular kind will work just as well.

In the meantime, chop the onion and bell pepper and shred the chicken,

For the topping, mix together 1/2 cup of panko bread crumbs, 1/4 cup freshly grated parmesan, 1/2 tsp seasoned salt, 1/2 tsp of garlic powder, and 1 tsp of dried parsley.  Set aside.  

When the noodles are cooked, reserve 1 1/2 cups of the stock/water. Drain the pasta and set it aside.

Add three tablespoons of butter to the pan.  Toss in the diced bell peppers and onions.  Sauté for a few minutes until just soft.  Add in the seasoned salt, garlic, cream of mushroom soup, cubed velvetta cheese, rotel tomatoes, and reserved stock/water.  Simmer until the cheese is melted.

In a large bowl, mix together cooked noodles, cheese sauce, and shredded chicken.  Pour into a 9x13 baking pan. Top with the panko/parmesan mixture and bake it for 25 minutes, or until bubbly and slightly browned on top.

I like to serve this with a side salad and garlic bread.  It is complete comfort food in my book.  Hope you will try it!

Chicken Spaghetti

• 2 boneless chicken breasts, about 1lb
• 1 32oz box chicken stock
• 1 13.25 of box whole wheat spaghetti (or regular)
• 1 bell pepper, diced
• 1/2 onion, diced
• 1 can cream of mushroom soup
• 1 can rotel tomatoes (mild or original, we prefer mild for the little guy)
• 1 lb Velveeta cheese, cubed
• 1 tsp plus 1/2 tsp seasoned salt
• 1 tsp plus 1/2 tsp garlic powder
• 1 tsp dried parsley
• 1/4 cup fresh grated Parmesan cheese
• 3 tbs butter
• Water for boiling pasta

Preheat oven to 375.

In a large pot, boil chicken breasts in chicken stock for 25 minutes, turning occasionally.  Remove to cool and shred.

Add enough water to the pot with the stock to boil the noodles, about 4-5 cups.  Bring to a boil and cook noodles according to package.  Reserve 1 1/2 cups of cooking liquid.  Drain noodles and set aside.

Add butter to the same pan.  Sauté the bell peppers and onions for 3-4 minutes, until just soft.  Add in 1 tsp seasoned salt, 1 tsp garlic powder, cubed Velveeta, cream of mushroom soup, rotel, and reserved cooking liquid.  Cook over medium heat until cheese is melted, stirring frequently.  

In a large boil, combine noodles, shredded chicken, and cheese sauce.  Pour into a 9X13 baking pan.

In a small bowl, combine panko, grated Parmesan, remaining 1/2 tsp seasoned salt, garlic, and parsley.  

Sprinkle panko mix evenly over the too.  Bake 375 for 25 minutes.

Enjoy!!!