Wednesday, February 6, 2013

Chicken Spaghetti

1 rotisserie chicken torn into chunks
8-10 oz of thin spaghetti, cooked and drained
1 large onion, chopped
2 green bell peppers, chopped
sliced mushrooms
1 lb Velveeta, cubed
1 can cream of chicken soup
1-2 cups chicken broth, divided
salt and pepper
shredded cheese, if desired

Saute onion, bell pepper and mushrooms in a small amount of chicken broth in a large pan until fragrant.  Reduce the heat before adding Velveeta and cream of chicken soup; stir until smooth.  Add the chicken, stir to coat, then add the cooked noodles.  Add a cup or so of chicken broth to moisten spaghetti if needed, stir to incorporate, then pour into a 9x13 casserole dish.  Bake at 350 until hot and bubbly.  Stir the spaghetti 20-30 minutes into baking adding more chicken broth if needed before topping with cheese then continue baking until hot and bubbly.  


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