The other day, I had a LOT of spaghetti left over, and needed something to do with it. I decided to make Chicken Spaghetti, even though I’d never made it before. So, I did what anyone would do… searched online for recipes. I had a hard time, however, finding one that did have a “cream of something” soup in it. Yuck. So, I made up my own version of chicken spaghetti, loosely based on my chicken and rice casserole dish. It turned out yummy. Even the kids enjoyed it.
1 pkg spaghetti, cooked & cut
1 can white chicken (ideally, a couple cups of shredded chicken you pulled yourself would work for this, but all I had in the pantry was a can)
1 can fire-roasted garlic tomatoes
2 cups chicken stock (or chicken broth)
8 oz. cream cheese
1 lb. velveeta
onion powder, salt & pepper to taste
shredded cheddar/colby cheese
Pour chicken stock into a large skillet and bring to a boil. Add cream cheese and velveeta, cut into cubes, and stir, cooking on medium heat, until cheese is melted. Add tomatoes, chicken & spices, stirring until well-mixed, and then add the cut spaghetti.
Pour into a deep 9×13 casserole dish and cover with shredded cheese. Bake in a 350-degree oven for 1 hour.