Chicken Spaghetti

Chicken Spaghetti: what it lacks in appearance it makes up for on taste!

Chicken Spaghetti is what I consider comfort food. When the main ingredients of a casserole are spaghetti noodles and cheese - what's not to love?

As I was looking through Mom's recipe box, I knew immediately that Chicken Spaghetti would be a perfect choice for my first recipe post. While I honestly don't remember having Chicken Spaghetti until I was an adult, it still holds fond memories for me. Right after Mia was born, Mom made a pan of this for us and it was love at first bite. Now every time I have this casserole, it reminds me of Mom and her generous spirit...and that too is a comfort to me.

This really is one of those dishes that is perfect to make for others - whether they just had a baby, are
going through a hard time or you just want to share a meal with them. Chicken Spaghetti is my go-to casserole that I've made for several friends and families after Mom introduced it to me.

If you want to make it a complete meal, I recommend pairing it with a green salad and garlic bread. (Hint: if you make this casserole to give to a friend, include the recipe because I"m sure they'll be asking for it!)

Chicken Spaghetti Casserole

1 med green pepper - chopped
1 med onion - chopped
1 pod garlic
1 can undiluted cream of chicken soup
1 can undiluted cream of mushroom soup
1 box of spaghetti (1 lb)
6 chicken breasts boiled and diced
1 small can pimento
1/2 lb velveeta cheese
1/2 lb cheddar cheese

Simmer pepper, onion and garlic in chicken soup until tender. Add mushroom soup.
Cook spaghetti in chicken broth (left from boiling chicken).
Combine all ingredients, except cheddar cheese. Allow the velveeta cheese to melt into the mixture. Put in 9x13 pan. Then put cheddar cheese on top. Head at 325 degrees until good and melted - approx 20 min. May be frozen. Serves 10 people easily.