Chicken Broccoli Spaghetti

1. 1

   Place chicken in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until no longer pink. Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside.

2. 2

   In a Dutch oven, bring 1 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender. Drain and set aside. In the same pan, combine soups and water. Stir in cheese; cook and stir until cheese is melted. Stir in the chicken, broccoli, pepper and spaghetti.

3. 3

   Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350u00b0 for 30-40 minutes or until lightly browned and edges are bubbly.

4. 4

   To bake frozen casserole: Completely thaw in the refrigerator. Cover and bake at 350u00b0 for 45-50 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.