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Easy Weeknight Chicken Spaghetti Recipe

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This recipe for Easy Weeknight Chicken Spaghetti is from GET OUTTA MY KITCHEN!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

Ingredients
• 1 pound dry spaghetti, broken in half, then broken in half again
• 2 cups pre-cooked chicken breast, roughly chopped
• 1 can cream of chicken soup, undiluted
• 1 can cream of mushroom soup, undiluted
• ¼ cup green pepper, finely diced
• ¼ cup yellow onion, finely diced
• 16 oz. chicken broth
• 2 cups shredded cheddar cheese, reserving ½ cup for later use
• 1 tsp. Lawry's Season salt
• Salt & pepper to taste
Directions:
Directions:

1. Cook spaghetti according to package directions until al dente. Drain.
2. While the spaghetti is cooking, combine the pre-cooked chicken breast, 2 cans of soup, green pepper, onion, chicken broth, cheddar cheese (don't forget to reserve the ½ cup for later use) and Lawry's Season salt. Mix well.
3. Add cooked spaghetti to chicken mixture and stir to combine.
4. Pour mixture into a greased 9 x 13 casserole dish and top with ½ cup of reserved cheddar cheese.
5. Bake at 350 degrees until bubbly, about 30 minutes.
Personal Notes:
Personal Notes:
It can be made the night before or in the morning and refrigerated until ready to bake. Take it out and let it get room temperature or sit it in the oven as soon as you turn it on and let it preheat with the oven.

 

 

 

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