Chicken Spaghetti

Have y'all ever had Chicken Spaghetti? 

I love it EXCEPT for the fact that most recipes call for mushrooms or cream of mushroom soup. 

I can't stand mushrooms y'all. 

Like, seriously, they make me gag. 

Even those little bitty ones in the cream of mushroom soup. 

So I started searching for a recipe that didn't have mushrooms.

And this is what I found...

Ingredients: 

12 oz uncooked spaghetti

4 boneless skinless chicken breasts cooked and shredded or cut into chunks

1 lb of velveeta (mild or mexican)

1 can Cream of Chicken soup

1 can rotel

1/3 cup of milk 

(this recipe called for 1 can sliced mushrooms which I omitted)

Directions: 

Preheat oven to 350

Cook spaghetti as directed on package

Cook chicken and shred/cut into chunks. 

Add velveeta, milk, soup and rotel. Stir until melted

Add chicken mixture to cooked pasta

Spoon into 13x9 baking dish and bake for 35-40 minutes

Some extra notes: 

I added shredded cheese and bread crumbs to the top before cooking. 

I shredded the chicken instead of cutting into chunks

Mine made a 13x9 dish plus a smaller dish (not sure of a size) that I covered with foil and froze

(recipe found here)

And here's how mine turned out! 

 {The chicken mixture}

 {spaghetti mixed in and added to 13x9 baking dish}

 {breadcrumbs and shredded cheese added to the top}

 {smaller dish ready to be frozen}

 {all done!}

{YUM!}

This ended up being a good, pretty easy recipe! It was also nice to have a frozen dish ready for a night when I didn't feel like cooking. 

If you like chicken spaghetti, I'd recommend this recipe! :) 

Enjoy!!


And I'd also like to say...

HAPPY BIRTHDAY MOMMA!!!!