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!

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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!