Monday, June 20, 2011

Chicken Spaghetti Bake

2-3 lbs boneless chicken
1 package spaghetti, 12oz
1 package Velveeta (cubed), 16oz
1 can cream of chicken soup, 10oz
1 can evaporated milk, 12oz
2 cups chicken broth
1/2 teaspoon celery seed
1 cup French fried onions

Boil chicken in a large stock pot for 40 minutes or until cooked through. Remove chicken from water and set aside to let cool. Keep the water boiling and add spaghetti noodles, cook according to package directions (usually 7-9 minutes). Drain noodles and return to pot. Pour in chicken stock, cream of chicken soup, evaporated milk, celery seed and cubed Velveeta cheese. Stirring occasionally, simmer over medium-low heat until cheese is completely melted. Cube chicken and add to pot. Pour mixture into a large, greased baking dish. Bake at 350 degrees for 30 minutes, sprinkle French fried onions on top of dish and continue cooking an additional 15 minutes. Serve warm.