Chicken Pasta Casserole

Submitted by Tonkcats

• Ingredients: 8
• Serves: 8

ingredients

• 1 chicken, cooked, deboned and diced (reserve broth) (3 lbs.)
• 340.19 g spaghetti
• 29.58 ml chicken bouillon
• 907.18 g Velveeta cheese, chunked
• 29.58 ml dried onion
• 14.79 ml garlic powder
• 1 can stewed tomatoes
• 1 can Ro-Tel tomatoes

directions

1. Measure reserved broth and add enough water to equal 6 cups.
2. Add bouillon and onions.
3. Bring to boil and add spaghetti. Cook until tender.
4. Add cheese; stir until melted over medium heat.
5. Add garlic and both cans of tomatoes.
6. Stir well and add chicken meat. Place in a well greased, extra large casserole dish.
7. Place in a 325 degrees oven for 60 minutes; edges will be crispy brown.
8. Serve with French bread.

Reviews

[Kelly Milano]

This recipe didn't go over too well in my house. It makes a TON but my family thought it was too cheesy. Velveeta is a strong, sticky cheese anyways and when you use 2 lbs thats a lot. I think that if you added some spagetti sauce when you add the tomatoes it would help out a lot.

 

[quiziggy]

at least 3 of 5

 

[pixiesmom]

This recipe is great, but I only use about 8 ounces of velveeta - the whole 2# box would be WAY too much. I generally stew the chicken, then remove it, and cook the spaghetti in the broth and tomatoes with a dash of cumin and chili powder too. Then I add a can of cream of mushroom or cream of chicken soup and the velveeta. I pour it in a greased casserole and bake it! My family loves it, and miss it since we have switched to a mainly low/no carb diet!