The cheesy Spaghetti chicken recette is the best one you’ll ever make. I discovered that the best way, unlike most recipes that bakes it, is to make the perfect cheese sauce (not with canned soups!), add it to your noodles, then to save yourself an excessive 30 minutes of baking time. I wanted to share this recipe for a while, but it needed some tweaking. Well, I had the original recipe, a bit bland for it. I always thought that it required a little more flavor pop, but I always wanted to make it fast. This recipe provides your family with enough food and still has plenty of leftovers.
I love a recipe that makes a lot of meals and is budget-friendly. On all accounts, that one qualifies. It makes a lot of food, so it’s nice to take potlucks or serve at large family reunions. I doubled this recipe once and brought it to a potluck work. It made two of those large roasting pans full of aluminum, and probably fed 40-50 people with other side dishes.
8 oz of Boars Head yellow America cheese
8 oz cream cheese
1 (10¾ oz) can of cream celery soup
1 (10¾ oz) can of cream mushroom soup
1 (10 oz) can original Rotel, undrained
1 lb pot size spaghetti
3 boneless, skinless chicken breasts
Salt and pepper to taste
1. Slice the chicken into thin strips or bite-size, set aside.
2. Cook pasta as directed by box.
3. In wide non-stick pan, heat 2 tablespoons of vegetable oil.
4. Cook the chicken until cooked to the full.
5. Add the soups of cream, Rotel, cheese, and heat until the cheese is melted.
6 Mix the drained pasta in a mixture of chicken/cheese. Serve straight away.
You can cool the leftovers for 2-3 days, and simply heat them in the microwave for lunches! The children loved to take the leftovers for school lunches in thermoses. You can freeze the leftovers for up to 3 months in locked, freezer-safe containers and simply defrost and reheat to eat!
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