Chicken Broccoli Spaghetti

We used to have this quite often when we lived in Athens and I pulled it out again earlier this week.

Ingredients:

- 1 1/2# boneless, skinless chicken breasts
- 1 (16oz) pkg spaghetti
- 2 cups fresh broccoli florets (I just buy frozen and boil them)
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 1/4 cup water
- 1 pound Velveeta ( I just use a bag of shredded cheddar cheese)

Directions:

- Place chicken in a large skillet, cover with water and bring to a boil.  Reduce heat, cover and simmer for 12-14 minutes or until juices run clear.  Meanwhile, cook spaghetti according to box and drain. 
- Drain chicken, cute into cubes and set aside.
- In a saucepan, cook broccoli until tender crisp and drain; set aside. 
- In same, or different pan, combine soups and water. Stir in cheese, cook and stir until cheese is melted.  Add the chicken, broccoli and pepper, heat through.  Stir in spaghetti and mix well.
- Split into two greased 8-in square baking dishes.  Cover one and freeze up to 3 months.  Bake the other for 30-40 minutes at 350 or until lightly browned and edges are bubbly.
-You can bake all of it at one time using larger dish.
-To bake frozen casserole, thaw completely in fridge.  Cover and bake at 350 for 45-50 minutes or until heated through.

Review:

Brett gave it a 7/8 out of 10
Brooke gave it an 8 out of 10

I love this dish because it makes enough for a large group or enough to freeze for a quick meal later! The only downside... it uses a lot of dishes to prepare and take awhile. But if you have the time and want a 2 dish recipe, this is a winner!