As all Texas girls do, I love me some chicken spaghetti. My mom and I always use this one particular recipe but it creates a casserole big enough to feed an army. I trimmed it down a bit and simplified it for an “every day” kind of dinner. This would serve 4 adults (double it if you’re looking to make a big casserole). So here you go…it’s spicy and warm and will make you cozy inside.
1 pound chicken, shredded (see below for how I get my chicken)
1/2 pound of spaghetti (that’s half a box), cooked and drained
4 ounces Velveeta cheese
1 can Rotel
1 can cream of mushroom soup (I always use the light variety)
1 tablespoon chili powder
Preheat oven to 400 degrees
In a oven-safe skillet (or you can transfer to an 8×8 inch baking dish if you don’t have one), melt your Velveeta, Rotel, soup and chili powder together over medium-low heat. Once melted, stir in chopped chicken and noodles. Transfer to oven to brown the top about 15-20 minutes. Serve right out of the skillet.
So easy, right? Ok…here are some easy ways to have your chicken ready to go at meal prep time…
1. put your chicken (frozen or thawed) in a slow cooker with three cups of water, chicken stock or salsa (or a combination of any of the three). Cook on low 7-8 hours if frozen or 5-6 hours if thawed. The chicken will shred right up for you and you can toss it in your casserole.
2. Use a rotisserie chicken from the grocery store.
3. Use leftover chicken from the night before (doesn’t matter if you cooked it in the oven, stove or slow cooker…the leftover chicken works beautifully).
4. You could also substitute chicken, turkey or pork sausage links chopped up instead of shredded chicken.
Such yummy goodness!
As I prepared dinner, little Miss played with her paper doll book :).