Chicken Spaghetti
"Great casserole for company or potlucks! Simple and easy!!!!!!!"
- Ready In:
- 45mins
- Ingredients:
- 5
- Yields:
-
1 9x13 casserole
ingredients
- 1 lb spaghetti
- 2 cans cream of celery soup
- 1⁄4 - 1⁄2 cup milk
- 2 (7 ounce) cans swanson cooked chicken breasts
- 2 lbs Velveeta cheese
directions
- Cook spaghetti; drain.
- Add soup, chicken, and milk.
- Pour into 9x13 greased baking dish.
- Slice velveeta and lay on top of spaghetti mixture.
- Bake at 350 degrees for 20-30 mins (until cheese melts).
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Reviews
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this is one of my favorites. Only thing different I did was add a can of peas to the mix. Ooooo and I cover it with shredded cheddar cheese instead of velveeta. I keep one of these in the freezer made up to the cook point all the time so it can just be popped in the over and yummmmmmm -
quick and easy, tasty and filling, my family loved it. -
This was just what I needed tonight- FAST&EASY plus GREAT TASTE!! I added garlic powder and italian seasoning. My 14yo DD was trying to figure out how many "stars to an infinity power" I could give this!LOL ;o) *UPDATE* 5/2013- I added green onions tonight, which were excellent. -
Very good comfort food. I used Cream o Chicken soup and ended up using more milk than stated-- it seemed a little thick before I put it in the oven. I put 1/2 the Velveeta in the mix and the other 1/2 on top of the casserole. I divide it in 2 casseroles and freeze one for another time. Thanks! -
There is something about the soft and tender canned chicken...total comfort food.
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Tweaks
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I tried this recipe and it was very easy and good. However, I changed it. Instead of 2 cans of cream of celery I used 1 can of cream of celery & 1 can of cream of chicken. I used shredded cheddar cheese and fresh chicken breast which I cooked and cut up in small cubed pieces. I added black pepper, garlic powder and a little bit of creole seasoning. The can chicken just didn't appeal to me. I had lots of spaghetti leftover so the next day I made another dish full using 2 cans of cream of chicken soup.
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this is one of my favorites. Only thing different I did was add a can of peas to the mix. Ooooo and I cover it with shredded cheddar cheese instead of velveeta. I keep one of these in the freezer made up to the cook point all the time so it can just be popped in the over and yummmmmmm
RECIPE SUBMITTED BY
Capncrunch
keller, 83
<p>I love to cook and bake! I work for a bank. I love to shop for FUN! I love old vintage cookbooks with simple, tasty recipes. My passion is SEE FOOD....see it and eat it!!! Pet peeves are incomplete recipes and recipes that call for fancy ingredients. If I had a bunch of free time with no responsibilities I would shop til I dropped and spend money like there is no tomorrow....:) My hubby is a tow truck driver and we have an 25 yr old son. We have 4 minature longhaired dachshunds.... I am a breeder as well (with a collection of rare color/pattern combinations).Also, another little fact about me is that I am related to Zaar Chef NursLinda.</p>
