This is pretty much my “everything but the kitchen sink” type recipe. This makes for a quick, easy weeknight meal made with chicken and whatever veggies you have on hand. Before you know it, you’ll have a hot, piping, delicious meal all ready to go. The creaminess of the mushroom soup and the bubbly cheese makes this a hearty, flavorful dish anyone can enjoy!
Ingredients:
2 cans condensed cream of mushroom soup
1 cup chicken broth
1 cup milk
1 package spaghetti – or other types of pasta
2 chicken breasts (cooked & shredded) – or shred a storebought rotisserie chicken
2-3 cups vegetables – any variation of broccoli, cauliflower, spinach, corn, peppers, onions, whatever you have!
1 cup shredded cheddar cheese
salt and pepper to taste
Prep: Preheat oven to 400 degrees. Boil an entire box of spaghetti and drain. Shred chicken with a fork (or your fingers). Chop up vegetables if you’re using fresh ones. Vegetables can be anything you want. I used finely diced yellow onions, red jalapeno peppers (to give it color and some heat), spinach and broccoli.
Directions: In a large bowl, stir together the cooked spaghetti, cream of mushroom, chicken broth, milk, vegetables, shredded chicken, and the salt and pepper. Spread the noodle mixture evenly in a 9×13 casserole dish. Top with cheddar cheese and bake it for about 25 minutes or until the cheese starts bubbling.
Share with me your favorite casserole recipes!
GOLD / wonderful apricot / 22646 posts
yum! we did this last wknd
everything but the kitchen sink had to go before it went to waste!
grapefruit / 4120 posts
This looks delicious. I think it was accidentally posted a couple days ago? I tried and tried to click on it and it was gone… I was so sad. I am glad it’s back and now I can try to make it!
blogger / wonderful cherry / 21628 posts
I’m making this tonight!
blogger / nectarine / 2600 posts
Yumm!!!!
hostess / wonderful honeydew / 32460 posts
YUM! gonna make this!