Chicken Spaghetti

If your family likes chicken and pasta, they'll love this yummy, comforting casserole. I tweaked a few different recipes, finally coming up with something we all liked. I used healthier ingredients than you'd usually find in this kind of dish. For instance, I made a double batch of homemade cream of mushroom soup to replace the canned soup. While it took a little extra time, the difference in quality and taste were noticeable.

Here's what you'll need:

1 (8 oz) pkg whole wheat spaghetti, broken into 2-inch pieces
2 cups shredded cooked chicken
1 cup cooked broccoli florets, chopped
2 cans cream of mushroom soup (my homemade version can be found here)
1 cup chicken broth
1 TBSP dried minced onion
1 teas garlic powder
1 teas seasoned salt
1/2 teas pepper
3 cups shredded cheddar cheese, divided

Cook the spaghetti for half of the time listed on the package. Mine said 6-8 minutes, so I cooked mine for 4 minutes. The pasta will soak up the liquids, so you don't want it completely cooked.

Combine the soup and broth together. Stir in the chicken, broccoli and seasonings. Add 2 cups of the cheddar cheese and mix well.

Transfer to a greased 9x13 pan and smooth out. Sprinkle with the remaining cheese. Bake at 350 degrees for 40-45 minutes until bubbly and the cheese is melted.

If you want to freeze this for later, don't bake right now. Place plastic wrap flat onto the surface so it's completely covered. Then cover tightly with a layer of foil.

When you're ready to serve, allow the casserole to thaw in the fridge overnight. Bake at 350 degrees as directed.