Instructions
1. Begin by setting your oven to 350°F. Grease a 9 x 13-inch baking dish.
2. Boil the spaghetti in a pot filled with salted water. Follow the package’s instructions for al dente texture. Drain and keep aside.
3. In the pot, combine chicken, vegetables, pimentos or Rotel, soup, broth, half of the cheddar, and Velveeta. Mix thoroughly. Adjust seasoning with salt and pepper.
4. Empty the pot’s contents into the baking dish. Top off with the remaining cheddar.
5. Uncovered, bake for about 45 minutes. The top should be bubbly with the cheese perfectly melted.
6. Serve hot!
Notes
. Opt for whole wheat spaghetti for a healthier twist.
. Craving a crunchy top? Use a Ritz cracker mix: combine one sleeve of crushed Ritz crackers (about 1½ cups) with 4 tablespoons of melted butter. Spread this mix over the casserole pre-bake.
. Cheese swap: Feel free to experiment with Monterey Jack, Pepper Jack, or even Mozzarella.
. Soup variants: Try the cream of chicken or cream of celery soups.
. Aim for perfectly al dente spaghetti to avoid overcooked pasta post-baking.
. For quick preparation, use rotisserie chicken. Alternatively, boil chicken parts of your choice and shred them.
. A sprinkle of fresh parsley enhances the dish’s presentation.
Nutrition
Calories: 530kcal
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