A delightful twist on the classic chicken spaghetti, this recipe combines creamy textures and rich flavors for a comforting meal.
Fill a large Dutch oven halfway with water and bring to a boil.
Adding a pinch of salt to the water can help enhance the flavor of the chicken.
Add the chicken breasts to the boiling water, reduce heat, and simmer until cooked through, about 20 minutes.
Ensure the chicken is fully submerged for even cooking.
Remove the chicken from the pot and let it cool before chopping into bite-sized pieces.
Use a fork to shred the chicken for a different texture.
Cook the spaghetti in the reserved chicken broth until al dente, then drain.
Reserve a cup of the cooking liquid to adjust the sauce consistency later.
In a saucepan, sauté the onion and bell pepper in butter until softened.
Cook over medium heat to avoid burning the vegetables.
Combine the sautéed vegetables, cream of chicken soup, cheddar cheese, and Velveeta cheese in a mixing bowl.
Mix until the cheese is evenly distributed for a creamy texture.
Add the cooked spaghetti and chopped chicken to the cheese mixture and stir to combine.
Ensure all the spaghetti is coated with the cheese mixture for even flavor.
Transfer the mixture to a greased baking dish and spread evenly.
Use a spatula to smooth the top for even baking.
Bake in a preheated oven at 375°F for 30 minutes, or until bubbly and golden on top.
Cover with foil if the top browns too quickly.
Serve warm and enjoy your creamy chicken spaghetti bake.
Garnish with chopped parsley for a fresh touch.
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