Growing up, we made this more times that I can count.
We always made it with leftover diced chicken from the night before's roasted chicken so technically, this could be a Round 2 recipe.
It is not a healthy casserole and it doesn't pretend to be, with 1/2 package of Velveeta in it, but it's creamy and satisfying and makes your heart all warm with that my-aunt-made-this-on-a-cold-Fall-night sort of feeling.
Makes two 9x13's.4 tablespoons butter
2 jalapenos or one green bell pepper, chopped
4 cans of creams-of (mushroom, chicken, celery, etc - any combo)
2 soup cans of milk
1 box of Velveeta cheese
4 cooked chicken breasts, diced (...or close to the equivalent of leftover roasted diced chicken)
A couple heads of broccoli, finely diced (or a frozen, thawed box)
2 pounds of spaghetti, cooked al dente, drained, and divided into two 9x13" pans
Melt the butter in a large Dutch oven over medium heat. Add peppers and saute until tender.
(I like my chicken spaghetti a bit spicier so I use the jalapenos but the original recipe from my great aunt calls for bell pepper instead. Your call.)
Add the creams-of and reduce to medium-low.
Add the milk.
Cube the Velveeta and add that in to the mix.
Let simmer on medium-low until bubbly and all melty.
That's right. Melty. Yum.
Add diced chicken.
Stir to combine and pour over the prepared spaghetti, in pans.
Don't mix it in....you want the cheese sauce to cook into the spaghetti.
Don't worry. It'll all mix and be all heavenly and gooey.
Cover with foil, label and freeze.
When ready to eat, defrost completely, bake at 350* for 30 minutes until golden and bubbly.