CHEESY CHICKEN SPAGHETTI CASSEROLE

CHEESY CHICKEN SPAGHETTI CASSEROLE

3 large chicken breasts

2 chicken bullion cubes and about 3 cups water water

black pepper

1 can cream of mushroom soup

1 can cream of chicken soup

Can of Mild diced tomatoes with green chiles (or can use Rotel)

2 cups broth from the cooked chicken

3 cloves garlic minced

thick slice onion minced (about 4-5 tbsp)

1 lb spaghetti

butter size of egg

4 oz velveeta cheese

4 oz cream cheese

Toney’s Creole Seasoning (just a bit)

Bit of Parsley Flakes

Couple shakes of Parmesan Cheese

1/3 c Colby jack shredded cheese

Fiesta Blend Shredded Cheese for topping (can use Cheddar)

In Dutch Oven place water and bullion cubes with the skinless boneless chicken breasts, add a little black pepper and bring to boil.

Let boil a few minutes then bring heat down to low with lid on to simmer until cooked. About 35 minutes.

While chicken is cooking mince your garlic cloves and onion together.

Place spaghetti in boiling water in another pot, and go ahead and preheat oven to 350 degrees.

Take your chicken out when done and using knife cut it up.

I go ahead and make the shredding faster by throwing my cut chicken into my mixer and let it mix for just enough to shred the chicken.

Now throw in a pan your butter, and garlic and onions ..

then throw in your velveeta and your cream cheese

Add in two cups of the stock from your cooked chicken.

Add in a can of Mild diced tomatoes or Rotel

You can skip this part but for my hubby I use my emulcifier to smooth it out just a little so he doesn’t have as much texture .. I myself like texture but he doesn’t.. this keeps the flavor but makes it to where he is able to enjoy it as well.

Add in Cream of Mushroom Soup

Add in Cream of Chicken Soup

Add in your shredded chicken and some black pepper, and a smidge of Cajun Seasoning ,

as well as some parsley flakes another sliver of butter on the noodles before tossing, and a couple shakes of Parmesan Cheese

Then I throw in some finely shredded Colby Jack Cheese and toss well while still in the pan

Spray a 9×13 Casserole Dish

an pour the food into the casserole dish.

Top with shredded cheese. Can use what you like. I have Fiesta Blend on hand plus it has a great taste, but you a use Cheddar as well or what you have on hand.

Bake for 25 minutes.