This was the first time I'd made Chicken Spaghetti and didn't use my friend Tina Z.'s recipe. I was pleased...
2-4 chicken breast halves with bone (mine were boneless)
1 pound uncooked spaghetti
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cheddar cheese soup
1 8-ounce block Velveeta, cut into cubes
1 cup Italian salad dressing
1 6.5-ounce can mushroom, drained (I used fresh!)
salt and pepper to taste
In a large saucepan, bring lightly salted water to boiling. Add chicken breasts and return to boiling. Reduce heat and simmer 20 minutes or until no longer pink. Remove chicken from water, debone, and shred when cool enough to handle. (Do this early, before dinnertime!)
Return chicken broth to boiling. Add spaghetti and cook a bit less than package directions; drain (you'll add to casserole dish later to finish cooking process).
In a large bowl, combine soups, Velveeta, Italian dressing, mushrooms, salt, pepper, and chicken. Mix well. Add spaghetti and combine. Place in casserole dish, cover with foil, and bake at 350 degrees for 30 minutes. For a crispy top, remove foil for the last 10 minutes of cooking.
(Mixingbowl.com magazine 2009)
Great recipe--and easy. I like the tang that the Italian dressing puts into it.