This is one of those meals that I put together in the morning and stick it in the refrigerator until I am ready to bake it. This meal gets rave reviews from kids. I usually make this when I have lots of hungry boys to feed. The recipe calls for diced green pepper and I only add it if I have it on hand. Usually there is a pile of green pepper left on the plate from my kids at the end of the meal. So if I have it then great. If you omit it, the recipe will still turn out wonderful . If you are not a fan of Rotel brand tomatoes or you have little ones that do not like spice, just substitute a can of diced tomatoes with herbs. I have subbed before and it turned out just fine.This recipe varies from the one I grew up eating. I am not a fan of velveeta, and since this chicken spaghetti does not add velveeta, I am a happy girl. I usually use Cabot brand cheese. It is reduced fat and I cannot tell a difference in taste. I buy it in brick form and shred it as I need it. I have also used a mix of cheddar / colby and even grated parmesan cheese and each one worked well with this dish. If you can help it, do not omit the dry spaghetti sauce. It really makes this dish pop. I always pick up a packet or two when I am at the grocery store so I can make this dish in a hurry. You can find the packet in the section with the dry chili packets and dry marinades. It is made by McCormick.
1 lb cooked spaghetti noodles
2 (10 3/4 oz) cans reduced fat cream of mushroom soup
1 (10 oz) cans Rotel Tomatoes (mild)
1 c chicken broth
1 packet McCormicks Spaghetti Sauce Mix (dry envelope)
1 tsp garlic salt
1/2 tsp black pepper
1/3 cup green pepper, chopped
1/2 c onion, chopped
1 c cheddar cheese
4-5 chicken breasts, boiled and cut into bite sized pieces
- Break spaghetti in thirds, and cook spaghetti and drain.
- Mix with rest of ingredients except the shredded cheese.
- Spread spaghetti mixture in large lightly sprayed casserole dish.
- Spread shredded cheese over top.
- Bake at 350 covered for 40minutes, uncovered for the last 15 minutes.