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Chicken Broccoli Spaghetti

Total Time

Prep: 25 min. Bake: 30 min.

Makes

2 casseroles (6 servings each)

Jeanette Fuehring's cheesy chicken and broccoli dish makes enough for two meals. "I serve one casserole for supper the night I make it and freeze the other for a quick dinner later," says the Concordia, Missouri cook.

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts
  • 1 package (1 pound) spaghetti
  • 2 cups fresh broccoli florets
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/4 cups water
  • 1 package (16 ounces) process cheese (Velveeta), cubed
  • 1/4 teaspoon pepper

Directions

  1. Place chicken in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until no longer pink. Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside.
  2. In a Dutch oven, bring 1 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender. Drain and set aside. In the same pan, combine soups and water. Stir in cheese; cook and stir until cheese is melted. Stir in the chicken, broccoli, pepper and spaghetti.
  3. Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 30-40 minutes or until lightly browned and edges are bubbly.
  4. To bake frozen casserole: Completely thaw in the refrigerator. Cover and bake at 350° for 45-50 minutes or until heated through.

Nutrition Facts

Nutrition Facts: 1 serving (1 cup) equals 743 calories, 28 g fat (14 g saturated fat), 117 mg cholesterol, 1,707 mg sodium, 71 g carbohydrate, 3 g fiber, 50 g protein.

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