Chicken Spaghetti

I can't believe I haven't posted in 2 weeks! August is quite the crazy month and I have found that all my extra brain power and down time has gone to thinking about this party I am planning for the Sweet Everleigh's first birthday. It's this weekend and everything is coming together fabulously. I can't wait to get everything set up and take photos and share everything I came up with! In honor of a busy week, I am going to share my absolute quickest, easiest meal in my repetoire. Chicken spaghetti.

I bet you can ask anyone and they have a recipe for chicken spaghetti. But believe it or not, I only started making this in the last year. I have no idea why I never did before. I have a little secret, that I am ashamed to admit. But. I am guilty of all too often using canned chicken in this recipe. I would not recommend it. I was once of the mindset that $7/lb chicken breast was way too good to be boiled and chopped up into a casserole. After all, you use canned tuna in Tuna Casserole, right? Well, then I used regular "fancy" chicken breast and lo and behold, it was better. A lot better. So there you go. However, in a pinch, canned chicken is cheap and FAST.

*As a caveat, I should add: I am now middle of the road when it comes to chicken worthy of a casserole. I buy the 5 lb. bags of frozen chicken breasts from Kroger. They are usually on sale for $6.99 but even regular price they are only $8.99. I can thaw just what I need and it is a good combination of cheap, easy and tasty!

I adapted this chicken spaghetti recipe from Allrecipes.com. My favorite part is that it is super cheddary. However, because the cheese is a star in the dish, it's hard to make it low cal. It is chock full of nutrients though when you use some fortified pasta and add mushrooms. Oh, and check out the beautiful chopped salad as a side dish. I have a feeling that this will be one of E's favorite dishes, it is so kid friendly. I am always tempted to add a green in there too. Peas or broccoli would be nice, but I think my hubby would be displeased. :)

Cheddar Chicken Spaghetti

7 ounces spaghetti
2 cups cubed, cooked chicken (boiling is easiest)
2 cups cheddar cheese, divided
1 can condensed cream of chicken soup
1 cup milk
1/4 tsp salt
1/4 tsp pepper
1/4 cup Parmesan cheese
1/4 cup fresh sliced mushrooms

Cook Spaghetti.
Combine chicken, 1 cup cheddar, parmesan, mushrooms, soup, milk, salt and pepper.
Drain pasta and add to chicken mixture. Combine and add to greased baking dish.
Sprinkle with remaining cheese.
Bake, uncovered at 350 degrees for 20-30 minutes or until heated through.

This is mine and hubby's favorite of the "healthy" pastas. It has a really different, but good texture and flavor.

Simple ingredients.

Pre-cooked mixture.

Cover with cheese.

Fresh out of the oven!

Beautiful chopped salad. Chopped spinach in half the bowl, chopped romaine in the other half.
On top is one chopped hard boiled egg, chopped celery, chopped cucumber and chopped tomato.
This casserole is so rich and creamy it really needs some fresh greens to go with it and this was perfect.