Cooking For A Crowd - Large Sized Main Dish Recipes
 Chicken Broccoli Spaghetti Recipe
Recipes for Quantity Cooking

 

Chicken Broccoli Spaghetti

1 1/2 pounds boneless skinless chicken breasts

1 (1-pound) package spaghetti

2 cups fresh broccoli florets

1 (10-3/4-ounce) can condensed cream of chicken soup, undiluted

1 (10-3/4-ounce) can condensed cream of mushroom soup, undiluted

1 1/4 cups water

1 pound Velveeta, cubed

1/4 teaspoon pepper

Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear. Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside.

In a saucepan, cook broccoli in a small amount of water for 5-8 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.

Add the chicken, broccoli and pepper; heat through. Stir in spaghetti; mix well.

Transfer to two greased 8-in. square baking dishes. Cover and freeze for up to 3 months. Or bake, uncovered, at 350F for 30-40 minutes or until lightly browned and edges are bubbly.

To bake frozen casserole: Completely thaw in the refrigerator. Cover and bake at 350F for 45-50 minutes or until heated through.

Note: This recipe can easily be resized to whatever number of servings you need.

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