This is an old recipe thats been in my family for a long time... I have tweeked it to my familys liking and this is one of our favorite 'casserole' type dishes. Anyone who's ever tried my Chicken Spagetti has loved it. This is the first time I've shared it with anyone... as in actually writing it out anyway. :) I hope that if you try it, you like it as much as we do. It's a recipe that can definetly be played with and changed to your liking. Enjoy.
Start with 2 decent size pots of water, 1 for the spagetti noodles, another for the Chicken Breast. Cook noodles as directed (set them aside when they are done and drained) Place chicken in water and boil until cooked throughly... medium-high heat... I add seasoning (season-all, pepper, what have you) to the water to add a little more flavor, as well as a little chicken stock, (maybe a cup or 2) ...
Meanwhile, once you get chicken cooking, chop all veggies. Onions, celery, and I also do a rough chop on the canned mushrooms. In a medium-large size skillet, over medium heat, heat about 2 tablespoons of butter or margarine. Add veggies with garlic, salt, pepper. Careful not to burn (onions and garlic taste awful burnt) you may add 1/2 cup or so of chicken stock and cover with lid to speed up celery... it tends to take a bit to get tender
When chicken is done, remove from water, and when its cooled enough to handle, shred into a large bowl. I just shred it with my fingers, and sometimes the kids help. :) When you have it shreded, add the 2 cans (or 1 lg can) of cream of chicken soup, mix throughly Add the drained noodles to the chicken and soup mixture, stir well, then add the 1/2 cup of velveeta, and the pan of veggies, continue to mix until ingredients are well incorperated
If it seems a little 'dry', or not moist enough, you can add some chicken stock and/or a few tbs of butter or margarine. (I never said this was the healthiest of meals, just tasty hahaha) Once everything is mixed together well, place the mixture into a large casserole pan, and sprinkle with the 1 1/2 cups os shredded cheese. I usually bake this for about 30 or 45 minutes on 375 degree setting until the cheese it good and melted. (you can also add sliced almonds on top of the cheese before baking, about 1/2 cup)