Creamy Chicken Spaghetti
In our homes, things get busy fast. So waking up to this nourishing meal is super
convenient—we just dish it out and then go on our merry way!
Chicken, Cranberries, and Celery all played starring roles in this healthy dish that is not lacking in the flavor department! Simple, healthy, and tasty too,...
A slightly spicy alternative to stuffed peppers. I combined a few ideas from other recipes and added a few of my own.
The pasta comes out tender and soaks up the soup flavor. If you want it creamier, add a little more broth and stir. (I only added 2/3 the box of pasta because I thought it was enough, but the dish was super creamy. Adding the entire box of pasta would have helped with that. I will definitely add it all next time.)
- 1 Pounds Chicken Breasts, browned slightly
- Italian Seasoning
- 1 Can Cream of Mushroom Soup
- 1 Can Cream of Chicken Soup
- 14 Ounces Chicken Broth
- 1 1/2 Teaspoons Poultry Seasoning
- 13.25 Ounces Whole Wheat Spaghetti, uncooked
- Shredded Cheese, to your taste
Season the chicken breast with olive oil and desired amount of Italian seasoning (I did this step the night before to marinate the chicken)
Lightly brown the chicken in olive oil, set aside.
Mix the soups, broth and poultry seasoning together.
Put half the soup mixture in the pot.
Top with half the chicken.
Add all uncooked pasta (break if necessary).
Top with half the amount of desired cheese.
Add remaining soup mix.
Add remaining chicken. Top with remaining cheese.
Cook on low for 2-3 hrs. Stir after 1 1/2-2 hrs to check consistency. Mine was ready after 2 hours.
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