{Creamy} Chicken Spaghetti

Chicken Spaghetti is one of my favorite dishes and this recipe is one of my absolute faves of all time. It's rich, creamy, cheesy and tastes like a million bucks.  Well, maybe not a million -- but pretty close.  Anything with cheese, right?!  It also makes a big ole batch so I always have some to save for another meal.  

::Click here to print recipe::

Creamy Chicken Spaghetti

3 large boneless chicken breasts

1 can creamy chicken mushroom soup

1 can cream of celery soup

1 can Ro-Tel tomatoes

1 cup Half & Half (optional)

1/2 block Velveeta cheese

1 box angel hair spaghetti

• In large pot cook chicken breasts until done and season with salt and pepper.  Allow to cool.  Save broth. 
• Cook spaghetti; drain and set aside.
• Combine soups, Ro-Tel tomatoes, Half & Half and simmer in large pot until heated through.
• Chop or shred chicken and add to soup mixture.  Simmer on low to prevent burning.
• Add chicken broth to make soupy. 
• Melt 1/2 block Velveeta cheese in microwave - cut cheese into 1 inch hunks for easier melting. (start with 2 mins.)
• Stir in melted cheese into soup/chicken mixture.
• Add cooked spaghetti.
• Spray 13” x 9” baking dish with non-stick spray.
• Pour soupy mixture into baking dish.
• Top with more Velveeta cheese. (if desired)
• Bake 325º for about 25 minutes or until heated through. 

Enjoy!  

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