This easy peasy casserole that starts with leftover chicken, or in this case turkey, is sure to please with ingredients commonly found in American pantries.
The Foodie Extravaganza Gang is celebrating National Canned Foods Month......
Our Foodie Extravaganza group is a fun party held by foodie bloggers that celebrate a National Food Holiday each month.
I am hosting this month and since February is National Canned Goods Month I invited the others to join me in sharing Recipes That Start With A Can. The only requirement was that each recipe shared contain one or more canned good.
Let's see what my friends have brought to the party today.........
- Baked Beans Curry from Sneha's Recipe
- Chicken Spaghetti from A Day in the Life on the Farm
- Garlicky Artichoke Pasta from Food Lust People Love
- Homemade “Better Than Canned” One-Pot Chili by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Italian Pot Roast from Making Miracles
- Pulao from Magical Ingredients
- Scalloped Tuna Bake from Palatable Pastime
- Spam Musubi by Culinary Adventures with Camilla
- Ragù Bolognese from Karen's Kitchen Stories
I have mentioned before that, having been born in the 50's, I grew up on convenience foods. My mom used canned soup in nearly every dish. The recipe I'm sharing today is one my mother would have loved for the ease of convenience and the use of leftovers. It is one that my Teen loved for the taste....she was one happy camper when she took a bite of this dinner.
It starts not with one can but with three. Whisk together a can of Cream of Mushrrom Soup, a can of Chicken Broth and a can of Ro-Tel Tomatoes.
Boil up a box of spaghetti and place it in the bottom of a 13x9 baking pan that has been treated with cooking spray. Chop up your leftover chicken and place it on top of the spaghetti. Pour your soup mixture over the top and then cut up your velveeta and sprinkle it over all.
Place it in the oven until it looks like this. It takes about half an hour. Take it out of the oven and, using tongs, mix it all together. Place it on the table and watch your teenager break out into a huge grin.
I know that many of us don't like to rely to heavily on processed foods with concerns about high sodium content and preservatives used. But, every once in a while, you feel like a meal that gives you the nostalgic comfort of your childhood, knowing that your children will love it just as much as you did. And honestly, it's got to be better than the fast food that we allow them to talk us into.
I don't know where this recipe came from originally but I'm assuming that it was on the back of the box or can of one of the ingredients used.
Yield: 8 servings
Chicken Spaghetti
This easy peasy casserole that starts with leftover chicken, or in this case turkey, is sure to please with ingredients commonly found in American pantries.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Ingredients
- 3-4 c. chopped leftover chicken or turkey
- 1 (10 oz) can Cream of Mushroom soup
- 1 (15 oz) can chicken broth
- 1 (14 oz) can Ro-Tel tomatoes
- 1 lb. velveeta cheese, cubed
- 12 oz. spaghetti, cooked per package directions
Instructions
- Whisk together the soup, chicken broth and Ro-Tel tomatoes.
- Place the cooked spaghetti into the bottom of a 13x9" baking dish that has been treated with cooking spray.
- Scatter the chicken over the spaghetti. Pour the soup mixture over all. Scatter the Velveeta over the top and place in a preheated 350* oven for about 30 minutes, until heated through and the cheese is melted.
- Remove from oven and toss to combine before serving.
Calories
427.18Fat (grams)
23.62Sat. Fat (grams)
11.05Carbs (grams)
21.78Fiber (grams)
1.00Net carbs
20.78Sugar (grams)
5.74Protein (grams)
30.54Sodium (milligrams)
1288.18Cholesterol (grams)
116.95
This looks yummy...although, I'd have to swap in some real cheese for sure! I am a true Velveeta HATER! Can't do it! Everything else though, I'm all in!
ReplyDeleteLOL...I rarely use velveeta but every once in a while I get bitten by the bug that wants to go back to my childhood.
DeleteThis is comfort food for sure, Wendy! My grandmother made a similar dish and used American cheese. A childhood favorite!
ReplyDeleteYour grandmother and my Mom were probably of the same generation Stacy.
DeleteThis sounds very much like the tuna noodle casserole I grew up with and still make. Sometimes those "cream of" soups make sense, plus I always have a can or Ro-Tel!
ReplyDeleteI know, those lessons passed down from our mom's are hard habits to break and you ask yourself...why? Sometimes you don't want to change something that is successful.
DeleteEverything is good with Velveeta !
ReplyDeleteEspecially if you want a melty, gooey cheese.
DeleteI would have loved this when I was a teen. My mom would make the Johnny Marzetti type of cheesy mac. Having a chicken option would have ensured she made it even more. Yum!
ReplyDeleteNow I have to go look up Johnny Marzetti mac LOL.
DeleteWhat a yummy meal you pulled together! Delicious! Yes, all these definitely brings memories!
ReplyDeleteThanks Radha.
DeleteWhat a delicious and comforting meal.
ReplyDeleteAnd easy as well Sneha.
DeleteI love easy creamy chicken spaghetti - velveeta makes everything so incredibly smooth... Total comfort food!
ReplyDeleteYou are right Rebekah.
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