Like most of my recipes, this comes from a more complex recipe but I have "dumbed it down" to make it an easy week night dinner. My mom made this growing up and it is a family favorite! This is also an example of how most of my recipes have become non-recipes - meaning there isn't an exact amount of some ingredients - just "eyeball" it until it is seasoned to your liking, or the consistency that you like.
Ingredients:
- Cooked Chicken (on busy nights I use 2 cans of white meat, or 2-3 chicken breasts
- Can of Cream of Chicken
- Can of Chicken broth
- Velveeta
- 1lb. of Spaghetti
- Garlic Salt
- Pepper
Optional:
- Pimento
- Sauteed Onion
Directions:
- Cook Pasta according to directions
- If not using canned chicken, boil chicken breasts and then shred
- Combine full can of cream of chicken, pasta, chicken, about half the can of broth (this depends on the consistency you are going for), sliced velveeta (again, amount depends on how cheesy you like it - we use a lot!!).
- Mix it all together in a casserole dish and season to taste with garlic salt and pepper.
- Top with sliced velveeta
- Bake at 350 until bubbly or about 30 minutes.
The leftovers are almost better than the original - if you have any! Also, you can easily stretch this by playing with the amount of pasta and liquids and not necessarily adding any chicken if you need to feed a crowd.
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