Cheesy Chicken Spaghetti
This recipe came from a coworker who brought the dish to a workplace potluck. It was such a hit that several folks wanted the recipe; since then it has made several reappearances through the years. If you need an easy crowd-pleaser at work or at home, this is a good regular to have on hand. I am going to share how I made it, but there are definitely a few variations that can be made to suit your particular tastes. This easily feeds 10-12 people.
This recipe came from a coworker who brought the dish to a workplace potluck. It was such a hit that several folks wanted the recipe; since then it has made several reappearances through the years. If you need an easy crowd-pleaser at work or at home, this is a good regular to have on hand. I am going to share how I made it, but there are definitely a few variations that can be made to suit your particular tastes. This easily feeds 10-12 people.
- Carbohydrate 24.064 g
- Cholesterol 0 mg
- Fat 1.087 g
- Fiber 6.94000020027161 g
- Protein 5.178 g
- Saturated Fat 0.1518 g
- Serving Size 1 1 Recipe (1518g)
- Sodium 195.032 mg
- Sugar 17.1239997997284 g
- Trans Fat 0.3177 g
- Calories 108 calories
Step-by-step
- In a crock pot, cook chicken breasts until cooked thoroughly.
- Break up chicken with a large fork (will shred pretty easily).
- Add salt, pepper, chicken broth, tomatoes and Velveeta.
- Cook on high until cheese is melted (20-30 minutes).
- In a large pot, cook spaghetti noodles until they are just done (Careful to no overcook them! Slightly under-cooked will be much better than slightly over-cooked).
- Pour cheese mixture into a large pan (I use a roasting pan, but you could also you use 2 casserole pans or 2 8×10 pans).
- Add as much spaghetti to the cheese mixture as you want. (I find that 3/4 of a 2 pound box works well)
- Cover and bake at 350 until cheese is bubbly! (25-30 minutes)
Modifying the protein component allows for further customization based on dietary preferences or pantry inventory. While frozen chicken breasts provide a lean base that shreds easily after braising in broth, firm tofu blocks pressed thoroughly and crumbled can substitute directly for plant-based diets. The moisture content of the tomatoes and broth must be adjusted if utilizing alternative proteins; drier plant proteins require an extra half-cup of liquid to keep the mixture from drying out during the twenty-five to thirty-minute oven phase. RoTel tomatoes contain added green chilies that introduce mild capsaicin heat, which can be swapped entirely for plain petite diced tomatoes if milder profiles are preferred.
Pairing a rich, heavily dairy-based casserole requires sharp, acidic elements on the side to balance the palate. A crisp green salad dressed simply with red wine vinegar and extra virgin olive oil cuts through the heavy fats of the melted cheese sauce. Acidic components stimulate saliva production, preventing the palate from becoming fatigued by rich carbohydrates and proteins over the course of a meal.
Leftovers stored in an airtight container will keep safely in the refrigerator for up to four days. Reheating portions requires adding a tablespoon of water or broth to restore moisture to the noodles, as starches continue absorbing residual liquid during storage.
