Courtnie’s Classic Chicken Spaghetti

My mama used to make this for us when we were kids. We LOVED it! Now, I make it for my family. It’s a favorite.

I have put a few twists on mom’s version, ‘cause that’s just how I roll. I am a firm believer that food should be made with love…so much love that you can taste it. If food is nasty…well, the person that made it for you, just may not like you. HAHA, just kidding. She might just be a bad cook and really love you to pieces. Lol. Let’s get to the recipe, shall we?

Classic Chicken Spaghetti
– 4-6 boneless, skinless chicken breasts
– 2 bay leaves
– 1 lb of spaghetti
– 1 medium onion, diced
– 1 can Cream of Chicken
– 1 can Cream of Mushroom
– 1 can Rotel
– 12-14 button or mini portabella mushrooms, chopped to your liking.
– 1/2 block of Velveeta cheese, cubed
– 1 1/2 cups of shredded cheddar
– 2 minced cloves of garlic
– 1 stick of butter
– Panko breadcrumbs
– Reserve chicken water for pasta
– kosher salt and pepper

Spray a large casserole dish (I use a large 15 x 10 inch Pyrex) with Pam and set aside.
In a large pot of water, put in about 6 chicken breasts, 2 bay leaves, 3 tbs of kosher salt, 3 chicken bullion cubes…bring water to a boil then reduce to a slow bubble and cook chicken for about 30-45 min until its done. Remove chicken from water and add pasta to the same water (this adds so much yummy flavors to your noodles, its great!). Here, you can either use two forks and shred your cooked chicken or you can use a large knife and dice it into small pieces. I dice mine, but its all about preference. Throw your shredded or diced chicken into the biggest bowl you own. You’re going to need the room to stir all of this stuff up together. I’ve tried to do it in the casserole dish, and I made a huge mess!

This is an optional step, but when if I have time, I try to always do it because it add SO much flavor. In a small skillet, melt about 3 tbs of butter and add your chopped mushrooms & diced onion. Once the onion is clear, add the minced garlic and saute for another few minutes (don’t burn the garlic!!)…..and toss in the bowl with the chicken. This adds another level of richness, but if you’re short on time, you can also add these ingredients into the bowl raw. They will cook in the oven.

Next, take your 1/2 a block of Velveeta cheese and cube it into small 1/2 inch to 1 inch pieces. Toss into the bowl.

Add your soups and Rotel to the bowl.

Once your pasta is done, add it to the bowl and stir everything up really well. If its too thick, you can always add liquid to it. You can add pasta water, chicken broth or even a little cream. Sometimes the cheese makes it thick. Once everything is combined and the consistency that you like, pour it ALL into the casserole dish.

Sprinkle the top with the shredded cheddar, then sprinkle with Panko bread crumbs, and dot the crumbs with the remaining butter.

Oh, its SO good!!

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