Ingredients (remember: this is a DOUBLE recipe!)
4 cups chicken, cooked and shredded
2.5 cups chicken broth
1 can cream of mushroom soup
1 can roasted garlic cream of mushroom soup
salt, pepper, garlic powder, and onion powder (to taste)
16 oz velveeta, cubed
16 oz spaghetti noodles, cooked and drained
optional- black olives, mushrooms, sun-dried tomatoes
shredded Italian cheese blend
Preheat oven to 325. Combine the first 4 ingredients. Bring to a boil, reduce heat and season to taste. Let it simmer for 15-20 minutes, stirring frequently. Turn heat to low. Add cubed velveeta and stir.If you want to add any optional ingredients, do it now. Combine with spaghetti noodles. Spray two casserole dishes with non-stick spray and separate the pasta into the two dishes. Cover one dish and freeze. Top the other dish with shredded Italian cheese blend, cover with foil, and bake at 325 for 40 minutes. Uncover and bake for an additional 10 minutes.
When you are ready to use the other dish, remove from the freezer and thaw over night. Bake as directed.
This dish is so creamy and filling. I'm glad to have the extra dish already made for when Parker is born (if I can manage not to eat it before then!)