Chicken Spaghetti

Chicken Spaghetti.doc37.5 KB
2 - 3 Tbs. extra virgin olive oil
1 cup chopped onion
4 - 6 cloves fresh garlic, crushed
1 lg. broccoli crown (washed, stems removed and cut into small pieces)
2 (10 3/4 oz.) cans Cream of Chicken soup
1 can milk (filled in empty soup can)
garlic salt to taste
salt/pepper to taste
12 oz. spaghetti noodles
3 - 4 boneless, skinless chicken breast (boiled and shredded - or a rotisserie chicken shredded)
1 - 2 cups sharp cheddar, shredded


  1. Boil chicken until done. Shred and set aside. (or shred rotisserie and set aside)
  2. Break noodles into thirds and cook as directed. Drain and set aside.
  3. In a large skillet or deep pot, saute onion and garlic in olive oil until tender.
  4. Add chopped broccoli and saute until slightly tender.
  5. Pour in soups and milk into mixture and stir well.
  6. Add garlic salt, salt/pepper to taste.
  7. Gently fold in chicken and noodles.
  8. Pour into a greased 9 x 13 baking dish.
  9. Top with sharp cheddar cheese, cover and bake at 350 degrees for 30 - 40 minutes.
  10. Removed foil the last 5-10 minutes and finish baking.