I swear my kids can’t ever get enough of my Easy Cheesy Chicken Spaghetti! I first learned about this magical concoction from my sister-in-law while I was visiting her one weekend. I saw her putting batch after batch of this cheesy goodness into the oven and I just had to know what it was. Over the years, I’ve made the recipe my own and I’m happy to say it’s one of those meals that doesn’t get lost in the dark recesses of my refrigerator–even if we somehow manage to have leftovers.
Here’s a One Pan Spaghetti with Meat Sauce recipe. I still can’t believe she makes it all in one pan!
Easy Cheesy Chicken Spaghetti (hey, my kids named it) isn’t difficult to make at all. In fact, I taught my older kids how to make this recipe for days when I just don’t feel like cooking, but I don’t want to go out either (hey, we live 20 miles from semi-civilization). It’s also another one of those recipes that freezes well.
Easy Cheesy Chicken Spaghetti
- 1 lb cooked and drained spaghetti noodles
- 1 lb Velveeta cheese (Mexican style), cubed
- 1 cup chicken broth
- 2 cups shredded chicken breasts (use a precooked rotisserie chicken)
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
In a large bowl (or the pot the noodles were cooked in…you know, so you don’t dirty another dish) mix together everything, except the shredded cheese.
Pour into a greased 9×13 casserole dish. Top with the shredded cheddar cheese and bake at 350 F for 30 minutes until warmed through and cheese is melted and bubbly.
Allow to cool for a few minutes before serving. I like to serve this dish with a fresh salad.