First of all, the images are spectacular! They make me want to crave for food immediately! And also, casseroles are the best because, I agree, they give a lot of leftovers – essential to what I need these busy days!

What a fantastic combo and such a fun dish for the whole family. This looks so good…perfect especially for the weeknights!

What a great weeknight meal! Quick and easy to prepare ahead of time and hearty too. I would use the rotisserie chicken — it’s cooked, already seasoned and costs just about as much to buy a whole bird. Such an adaptable recipe — I like that. Great recipe to have on hand.

Wow, that casserole with spaghetti looks amazing. Love that crispy panko breadcrumbs crust. Perfect to make ahead of time.

Made this last week and my boyfriend couldn’t get enough! He ate the leftovers and we went to the grocery store and he insisted I pick up the ingredients again! Will be making it for him again tonight! I added peas and bacon and a ranch seasoning packet as well!


1 lb boneless, skinless chicken breasts
1 lb Velveeta cheese, regular or mexican
1 can(s) Rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s)cream of chicken soup, undiluted
1 can(s)cream of mushroom soup, undiluted
1medium onion, chopped
1bell pepper, red or green, chopped
·salt and pepper to taste


Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
Remove chicken when completely done, about 10 to 12 minutes.
Boil spaghetti pasta in remaining broth according to package directions.
Drain pasta after done and discard water. Set aside the pasta…Do not rinse.
Melt the butter in that same (empty) pot and saute the onion and bell pepper.
Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.


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