Chicken Broccoli Spaghetti Casserole

By Lulubelle

Taste of Home - 2002 Annual Quick Cooking
Makes 2 meals that serve 5 people each

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Ingredients

• 1 1/2 lbs Chicken Breasts - boneless & skinless
• 1 lb pkg Spaghetti
• 2 C. Fresh Broccoli Florets
• 1 can Cr. of Chicken Soup, undiluted
• 1 can Cr. of Mushroom Soup, undiluted
• 1 1/4 C. Water
• 1 lb Velveeta Cheese - cubed
• 1/4 tsp pepper

Preparation

Step 1

Cook Chicken 12-14 minutes. Meanwhile cook spaghetti; drain. Cut up cooked chicken into cubes; set aside. In a saucepan, cook broccoli 5-8 min or til crisp tender. Drain & set aside. In same pan, combine soups, water & cheese, cook & stir til melted. Add the chicken , broccoli & pepper; heat through. Stir in Spaghetti, mix well. Transfer to 2 greased 8 x 8 baking pans. Cover & freeze. IF FROZEN: Thaw in fridge. Bake, covered at 350` for 45 - 50 minutes.