This chicken spaghetti is glorious. It’s one of those meals that is fantastic when you make it, and even better as leftovers. My kids love it, and that means life is good. Here’s the deets:
1.5 cup spaghetti
2 cups boneless skinless chicken breasts, cut into chunks
1/4 cup pimento, chopped
1/2 small onion, chopped
1 can cream of mushroom soup
1 small can mushroom pieces (or fresh, chopped mushrooms)
1.5 cups chicken broth
Jar of Cheez Whiz. Seriously.
First, throw a pat of butter into a skillet and cook your cut up chicken.
I throw some pepper on there, because I think it’s a sin to have plain chicken in anything.
Once it’s nice and cooked, throw in your pimento, onion, and mushrooms and saute. I skip the onions because my kids have onion radar and will refuse to eat anything that came within 30 feet of an onion.
Now you need to get sidetracked and forget that you’re supposed to have spaghetti cooking. Wait no, that’s just me. Bring your broth to a boil, and add some water so that you have enough to cook your ‘sketti.
Toss your cheez whiz, cream of mushroom soup, and a splash of your spaghetti water into the chicken/pimento/mushroom mixture. Cook for a few minutes until the cheese gets nice and bubbly and melty. Mmmm, gooey!
Now, drain your spaghetti and toss it into the skillet along with the rest of the ingredients. Mix well. Make sure you incorporate all of the yummy goodness. Transfer the whole shebang into a 9×13 pyrex. Bake at 350 for 30 minutes or so. You just want a nice, golden edged casserole.
Now you can eat and be merry. Oh yes. Come to mama.
There you have it. Easy peasy! If you want to do a make-ahead dinner, you can freeze it! Just take it out of the freezer and bake at 350 for 2 hours or until bubbly hot.