Easy Weeknight Chicken Spaghetti
Like many of you, I am always on the lookout for easy weeknight meals to feed my hungry family. Who has the time (or inclination) to spend hours in the kitchen after a busy day of work and running kids around to activities?
Favorite comfort foods are usually relegated to the weekend menu due to weekday time constraints. But what if we crave (or need) a little comfort food during the week?
ust a few simple shortcuts have transformed Chicken Spaghetti into a weeknight option, without compromising the flavor of the dish.
The use of pre-cooked chicken is the key, lopping off about 30 minutes of cook time. I’ve used rotisserie chicken and Kirkland brand Grilled Chicken Breast Strips from Costco with good results.
And recipe-ready chicken broth makes up for the lack of flavored cooking water you would have it you were cooking the chicken from scratch.
Remove the casserole dish from the frig about 15 minutes before baking, remove the lid and pop the dish in the pre-heated oven.
Lastly, don’t be put off by the baking time – it’s all hands-off time, allowing you to prepare your side dishes, a salad, spend time with your kiddos or simply unwind with a glass of wine after a busy workday.
INGREDIENTS
INSTRUCTIONS
for full instruction please see : www.areinventedmom.com
Favorite comfort foods are usually relegated to the weekend menu due to weekday time constraints. But what if we crave (or need) a little comfort food during the week?
ust a few simple shortcuts have transformed Chicken Spaghetti into a weeknight option, without compromising the flavor of the dish.
The use of pre-cooked chicken is the key, lopping off about 30 minutes of cook time. I’ve used rotisserie chicken and Kirkland brand Grilled Chicken Breast Strips from Costco with good results.
And recipe-ready chicken broth makes up for the lack of flavored cooking water you would have it you were cooking the chicken from scratch.
Remove the casserole dish from the frig about 15 minutes before baking, remove the lid and pop the dish in the pre-heated oven.
Lastly, don’t be put off by the baking time – it’s all hands-off time, allowing you to prepare your side dishes, a salad, spend time with your kiddos or simply unwind with a glass of wine after a busy workday.
INGREDIENTS
- 1 pound dry spaghetti broken in half, then broken in half again
- 2 cups pre-cooked chicken breast roughly chopped
- 1 10 1/2 oz. can cream of chicken soup, undiluted
- 1 10 1/2 oz. can cream of mushroom soup, undiluted
- 1/4 cup green pepper finely diced
- 1/4 cup yellow onion finely diced
- 16 oz. chicken broth
- 2 cups shredded cheddar cheese reserving 1/2 cup for later use
- 1 tsp. Lawry's Season salt
- Salt & pepper to taste
INSTRUCTIONS
- Cook spaghetti according to package directions until al dente. Drain well.
- While the spaghetti is cooking, combine the pre-cooked chicken breast, 2 cans of soup, green pepper, onion, chicken broth, cheddar cheese (don't forget to reserve the 1/2 cup for later use) and Lawry's Season salt. Mix well.
- .........................................
for full instruction please see : www.areinventedmom.com
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