There are many versions of this recipe out there but this is mine, adapted from one I found at Taste of Home. Our boys added the “TLC” moniker, an abbreviation for the “tender, loving care” they claim is baked “right in.”
TLC Chicken Spaghetti is a “go-to” dish to bring to the bereaved, give to the recovering or drop off to new parents. It’s easy for a family or a party of one to enjoy; it warms up just as well in the middle of the night or for lunch the next day. But what you really need to know is this: it’s delicious. The recipe makes a lot but I promise you, this is soul-filling, hearty, warm you-to-your-toes kind of food. And it’s perfectly paired with a pan of my Game Day Brownies or Magic Pumpkin Spice Cake.
While not low calorie, I have been able to reduce some of the of the fat and salt by using reduced fat and low sodium ingredients and not compromising on the taste.
MJ’s TLC Chicken Spaghetti
* 1 small onion, chopped
* 3 stalks of celery, chopped
* 2 tbsp margarine
* 1 cooked rotisserie chicken (OR 4 cups cooked, shredded chicken)
* 2 ½ cans of low sodium chicken broth
* 1 12 oz package Spaghetti Noodles
* 2 10.5 oz cans Cream Of Chicken Soup (you can use low fat/low sodium)
* 1 10 oz can of Ro*Tel (Diced Tomatoes with Green chile peppers; store brand OK)
* 1- 16oz brick of Velveeta Cheese, cubed (you can use store brand and/or reduced fat)
* Seasoning to taste – your choice. I use a bit of garlic, seasoning salt, cayenne and Onion Mrs. Dash
* 1 cup shredded cheddar – I like Colby Jack or Sharp Cheddar in this.
chicken spaghetti; google.images.com
How to prepare:
Preheat oven to 375 degrees. Grease 1 9×13 pan or 2 8×8 pans (freezes and travels well).
Melt the margarine and saute the celery and onion until tender, about 5 min. You could substitute a bit of oil here for the margarine, if you wish.
Remove meat from the chicken and tear/cut into bite-sized pieces. I use both dark and light meats. You’ll end up with about 2-3 cups of chicken.
Fill a large pot with water and bring it to a rolling boil; break the spaghetti in half and cook to el dente – not soft but not crunchy either (about 7 minutes). You want the spaghetti to be slightly undercooked for this recipe. Drain the water from your spaghetti and place the hot spaghetti back into the pot.
Pour chicken broth over the spaghetti and then stir in your sautéed vegetables.
Next, cut Velveeta into cubes and stir into the noodle mixture; the cheese will start to melt. Then pour in the 2 cans of soup (do not add water) + 1 can of tomato/green chiles mixture. Stir well and add seasoning.
Pour the entire mixture into the pan(s) and sprinkle with shredded cheese. Place pan(s) in the oven for about 25 minutes or until all the cheese is melted on top and the sauce mixture is bubbling slightly.
Remove from oven and let cool for 10 min; the sauce will thicken as it stands.
Serve with steamed vegetables, a tossed salad, garlic bread or rolls and drinks of your choice. Stand back and smile at the accolades sure to come your way!
To freeze: Prepare casserole as per above. Let cool completely. Then cover the unbaked dish with plastic wrap. Then do it again. Wrap twice in tinfoil and freeze immediately. To cook at a later date, remove from freezer and defrost in the fridge (24 hours). Remove all plastic and foil then bake in a 375 degree oven for 25 -35 minutes.
What are you cooking today?
Yum….I will give this try for my hubby who loves pasta:)
Please do! I hope he enjoys it
MJ
I forgot to tell you that I’m an MJ too….my hubby and friends call me….short for Marcia Jean…I love how you spell MJ on your heading for the blog:)
How fun – another MJ! Thanks for visiting, Marcia Jean
MJ
Can’t wait to try this! I cook for a group of scrapbookers every tuesday…and am always looking for really tasty “one pan” meals! I’ll let you know how well it’s received! {also, thanks for the great instructions…I always have doubts along the lines of…am I sure I shouldn’t add water to this soup? or could I substitute low fat here?}
It’s really easy to make and always better the next day, like chili or stew! I hope your scrapbookers enjoy it – It’s a heavy meal so a bit goes a long ways. Enjoy! MJ
Sounds good, and simple to make.
For dinner I’ll be having poached tilapia, butternut squash (my wife likes it when I boil it, then mash it with butter, salt, pepper, and add a pinch of red pepper flakes), and steamed broccoli.
I do all the cooking in our household, and my wife washes the dishes; it works out well since she doesn’t really like to cook.
Yum, Yum, your dinner sounds delicious! I’ve never cooked butternut squash but I do like it – thanks for the info – sounds scrumptious
.
I do all the cooking at my house and my guys do the eating (and the circling around me to taste test, too). Cheers! MJ
Wow, does this ever sound yummy. I’m sharing it with my neighbor and my husband – surely one of them will make it. (smile) Shoot, I’d consider getting pregnant and giving birth again, if it meant someone would show up at my door with this TLC goodness!
Well I sure hope someone will make it and that you can try it soon – baby or not!
MJ
I’m afraid I’ve not cooked a thing today–though Sara baked some salmon. This recipe looks wonderful.
Hugs,
Kathy
Salmon … mmmm. This is a good one, I promise
MJ
Thank you for helping us plan “what’s for dinner?” this week. This has everything…pasta, spice, veggies, and meat. Oh and I love the cheese.
And – it’s even better on days 2 and 3!! I hope you enjoy it
MJ
I am inspired…to try this recipe out as well as the brownies
Hope you love it; those brownies are a “no-fail” recipe at this house
MJ
This looks so good! Pioneer Woman has a similar recipe. But I think yours looks incredibly good!
She does, and I have tempted by hers but don’t like some of the ingredients she uses. There’s many variations but this one is easy and yummo. Cheers, Leah
MJ
kewl variation on mac&cheese. will definitely try this one. I’m thinking of substituting the margarine by cooking 2 – 3 strips of bacon and using a tablespoon of the bacon fat to cook the veggies, then crumble the bacon back in at the end.
You can’t go wrong adding bacon to anything
MJ
This looks really tasty. I’ll definitely have to try it – with or without bacon.
It’s definitely tasty and is good for a few or for many – enjoy! MJ
I have a recipe something like this, in fact I have one made up in the freezer that I’m taking out for tomorrow nites dinner (how timely weird to see your post now)! Yum. Really love the idea of bacon in it and so would the two males in my family!!!
~d.
You can’t go wrong with bacon!! Awesome that you’re ahead of the curve, as usual! Have a great day, D. MJ
I make a similar dish, without the rotel but with pimiento and diced bell pepper…lots of gooey cheese and broth to make the dish creamy and total comfort! I must be old fahioned at heart…I love a great casserole now and then, and this is one of the best! Another great recipe, from a great cook! ~ Sheila
Yes! Your recipe sounds a bit like Pioneer Woman’s as hers calls for pimento — either way, yes, a gooey, creamy bowl of warm comfort on a cold wintry day
. Bests to you, MJ
I made this for dinner tonight. SO good! Thank you, once again, for sharing your tried-and-true favorite foods with us. (Brought some over to my parents’ house too!)
Yay! I had a feeling your crew would enjoy it
Thanks for letting me know how it turned out for you!! MJ
Pingback: Game ready « Emjayandthem's Blog