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Chicken Broccoli Spaghetti

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.

12 ServingsPrep: 25 min. Bake: 30 min.

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

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.
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.
Transfer to two greased 11-in. x 7-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.
To bake frozen casserole: Completely thaw in the refrigerator. Cover

2 of 2

Chicken Broccoli Spaghetti (continued)

Directions (continued)

and bake at 350° for 45-50 minutes or until heated through.
Yield: 2 casseroles (6 servings each).

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.