I use a roaster as my casserole dish when I make this for my family. We love Chicken Spaghetti so much that even with cooking in this proportion - there is hardly ever any leftovers!
I like to keep my black olives whole instead of chopping them up (like most recipes). Some of my kids don't care for them and some of us can't get enough of them. Keeping them whole allows the picky eaters to easily remove them from their portion.
This is a laughable serving size - but, I wanted to share it out of the pan! Even though there are several steps, it is really simple and all the unhealthy ingredients are easily substituted. I'm sharing the old fashioned way, but with a little tweak here and there you can totally create a healthier version of this.
Thin Spaghetti Noodles (I use 2 packages)
Velveeta (you can skip this and just use cheddar cheese)
Cheddar Cheese shredded
Cream of Mushroom/Celery Soup (you can easily make your own and omit this)
Ro-Tel Tomatoes with Green Chilies (no substitutions here, this stuff is amazing)
*First boil your chicken until it is easily falling off the bone, remove chicken but save broth. (I place my strainer over another stock pot and then pour from one to the other letting the strainer catch the chicken but letting the broth pour through into the other stockpot)
*Boil spaghetti noodles in broth while chicken cools
*Remove meat from chicken and shred or chop up
*In another saucepan melt Velveeta and Ro-Tel tomatoes with creamed soup. Heat and stir until well blended
*In prepared casserole pan, pour spaghetti noodles, chicken, and sauce. Stir to blend.
*Sprinkle about 1 cup of cheddar cheese over top.
*Bake at 350 for about 30-45 minutes or until bubbly.