Chicken spaghetti

Ooey, gooey cheesy delicious.

This COVID-19 virus has more people at home making good old fashioned homemade meals, that's a good thing.  Hubby and I very rarely go out for dinner, mostly because I love to cook and now with this extra time I can create some new recipes, try some different recipes and experiment more.

This recipe was a hit, it makes a LOT, a 9"x13" pan full of yumminess. The leftovers the next day may have been even better than the first day... just sayin'.

I like to use SPAGHETTINI which is actually a thinner version of spaghetti and a thicker version of angel hair pasta but regular spaghetti works great too.

You can also use leftover chicken or rotisserie, these make life easier.

Another trick is to use some of the seasoned canned and chopped tomatoes that are available.

The images are all a littler blurry, I was taking photos through the steam rising because we just couldn't wait to dig in and YES....  I had to get pics.

​Enjoy!

CHICKEN SPAGHETTI
Serves 8

INGREDIENTS

• 2 pounds  fresh or frozen boneless skinless chicken breasts
• 1 (16-ounce) package spaghettini or spaghetti
• 1 (540 ml) can chopped tomatoes
• 1 (284 ml) can cream of mushroom soup
• 1 (284 ml) can cream of chicken soup
  
• 1 (454g) Velveeta cheese
• 4 ounces cream cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup shredded  cheddar cheese or mozarella is good too.

Instructions

• Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Do not to boil the chicken, it's similar to poaching, we want it tender. Allow to cool enough to handle, then shred.
• Preheat the oven to 350°F. Lightly grease a 13"x9"-inch baking dish. 
• Cook the pasta according to the package directions. Drain and set aside.
• In a large pot, combine the canned tomatoes with the juice, undiluted soups, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghettini. Mix well. Pour the mixture into the prepared dish and top with the shredded cheddar cheese.
• Bake for 20 to 30 minutes or until heated through and the cheese has melted.

This freezes well,  put in freezer safe containers before baking. Bake from frozen for approx. 1 hour or thaw and bake until heated throughout.