Chicken Spaghetti Bake - Sandra Lee |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
This chicken casserole is really good! I found it in Sandra Lee's Semi Homemade Magazine and decided to use fresh onions and garlic and I left the sliced almonds off the top. So here is my version on her recipe. Ingredients:
1 small onion, chopped |
3 garlic cloves, minced |
1 teaspoon olive oil |
1 (16 ounce) package velveeta cheese, cut into cubes |
1 (10 3/4 ounce) can cream of celery soup |
1 1/2 cups milk |
1 (16 ounce) package thin spaghetti |
1 (14 ounce) bag frozen baby broccoli florets, thawed |
2 1/2 cups cooked rotisserie chicken |
1/2 teaspoon red pepper flakes |
2 cups shredded sharp cheddar cheese |
Directions:
1. Preheat oven to 350°F.
2. Cook spaghetti according to package directions and drain.
3. While spaghetti is cooking, heat oil in a non-stick skillet.
4. Add onions and garlic to the skillet and saute until onion is tender.
5. Add Velveeta, celery soup, and simmer until cheese is melted.
6. Add drained spaghetti, cooked chicken, broccoli, and red pepper flakes.
7. Heat until heated through.
8. Spray a 9X13-inch baking dish with non-stick cooking spray.
9. Pour spaghetti mixture into prepared baking dish.
10. Sprinkle shredded cheese on top.
11. Bake for about 20-25 minutes until cheese is melted and begins to bubble.
|
|