So you'll need everything you see above:
- 1 can cream of chicken soup
- velvetta (I use the 2% kind)
- 1 onion
- frozen or fresh chicken (I used tenderloins tonight)
You'll start by placing your fresh or frozen chicken of your choice in a large pot of water. I used about 8 tenderloins. You can also use about 4-6 breasts. Totally up to you.
Next, chop up the onions and celery and add them to the pot of water.
Then you'll let that boil until the chicken is cooked through. Once the chicken is done, remove it from the water and add the spaghetti.
Follow the directions on the package for cook time on the spaghetti. While the spaghetti is cooking, chop up the chicken and spray a baking dish with Pam.
Once the spaghetti is cooked, you'll want to drain the pasta and the veggies while reserving some of the liquid.
Add the pasta, veggies, and chicken to the baking dish.
Then add about a cup to a cup and 1/2 of the liquid you saved to the dish.
Now it's time for the cheese. Tonight I only used 1/2 of the block of velvetta, but there are many times that I have used the whole thing!
You'll want to chop it into cubes. I did slices tonight because I was lazy, but it didn't melt as well as the cubes did, so I hope you're reading and not just looking at the pictures.
Add the cheese to the top of the casserole. You can also add half of the noodle mixture first, then a layer of cheese cubes, then another layer of noodle mixture, and then cheese on top. It's up to you. It would be cheesier that way!
Then into the oven at 350 degrees for about 30 minutes or until it's warm throughout and the cheese is melted. You can also make this up to the point of the cheese; freeze it; then pop it out of the freezer when you need it, add cheese, and into the oven it goes.