Chicken Spaghetti

This recipe halved should fit into either a 13 x 9-inch or 11 x 7-inch baking dish quite easily, or you could make the full size recipe, divide it between two casserole dishes and just freeze one for later.

Chicken Spaghetti

1 (14 oz.) pkg spaghetti
about 4 cups cooked, cubed chicken (more or less as desired)
2 (10 3/4 oz.) cans reduced fat cream of chicken soup
1 (16 oz.) container reduced fat sour cream
about 1/2 - 3/4 cup milk
1/2 to 3/4 tsp. salt
pepper to taste
1 onion, diced
2-3 TBSP. minced garlic
1 TBSP olive oil
2 (16 oz.) pkgs. frozen broccoli
about 2-3 cups shredded cheddar cheese

Preheat the oven to 350* F. Cook the spaghetti to pkg directions, minus a minute or two so that the pasta is slightly undercooked since it will cook a little bit more in the oven, and you don’t want it to end up mushy; drain and set aside. In a large bowl, whisk together the cream of chicken soups (undiluted), the sour cream, milk, salt and pepper. Pour about 3/4 cup into the bottom of a greased 10 x 14 x 2-inch baking dish and spread over the bottom evenly. Pour the cooked spaghetti over top of the sauce in the baking dish. In a frying pan, heat the olive oil, and saute the onion, garlic, and cut up chicken together, just until the onion is tender. Layer the chicken and onion mixture over top of the spaghetti in the dish. Spread the broccoli over top. Pour the remaining soup mixture over top of all, spreading it evenly so that the entire top is covered. Sprinkle the cheese evenly over top. Bake @ 350* F uncovered, for about 35-45 minutes, or until the cheese is melted, and the casserole is bubbly. Serve hot, and enjoy!

Makes about 10-12 servings