Cheesy Chicken Spaghetti

Submitted by Chef Jodi Town

"This recipe came from my sister's mother-in-law. Not sure where she got it, but we've made this many times, and it's a major comfort food for me. It's great to take to a potluck supper, as there's never any left."

 

• Ready In: 2hrs
• Ingredients: 13
• Serves: 8

ingredients

• 1 roasting chicken
• 1 cup butter
• 1⁄2 onion, diced
• 1⁄2 bell pepper, diced
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 lb Velveeta cheese, cubed
• 1 (12 ounce) package spaghetti
• 1 cup reserved chicken broth
• 3 chicken bouillon cubes
• paprika (optional)
• salt, to taste
• pepper, to taste

directions

1. Boil chicken in water until falling from the bone. Let cool and shred with a fork. Set aside 1 cup broth.
2. While chicken is cooking, melt butter and saute onion and bell pepper. Add the soups and 1 cup reserved chicken broth. Add cubed velveeta slowly, and stir frequently until cheese is melted.
3. Cook spaghetti in broth from chicken, adding 3 chicken buillion cubes.
4. Add the shredded chicken and cooked spaghetti to the cheese sauce. Pour into casserole dish. Sprinkle with paprika, if desired. Cover.
5. Bake @ 350 degrees for 30 minutes.