8 ounces dry spaghetti
3 boneless, skinless chicken breasts, cubed
1-1/2 cup cheddar cheese
1 cup freshly grated parmesan cheese
2 cups frozen vegetable mix, thawed (broccoli, cauliflower, carrot)
1 can Campbell's Cream of Mushroom Soup
1-1/2 cup chicken broth (not pictured)
Olive oil
Salt, pepper, paprika
3 boneless, skinless chicken breasts, cubed
1-1/2 cup cheddar cheese
1 cup freshly grated parmesan cheese
2 cups frozen vegetable mix, thawed (broccoli, cauliflower, carrot)
1 can Campbell's Cream of Mushroom Soup
1-1/2 cup chicken broth (not pictured)
Olive oil
Salt, pepper, paprika
1. Before you start cooking, please wash your hands!!! Turn on the oven and set to 350F. Get out a casserole dish and butter or spray with non-stick cooking spray.
2. Boil spaghetti until al dente, drain, and place in the greased casserole dish. Teenagers love to throw spaghetti at the wall to see if it's done. If it sticks, it's done! (Please ask the owners of the walls before throwing food!)
3. While the spaghetti is boiling, saute the chicken breasts in 2 tbsp. olive oil until completely cooked through.
4. When the chicken is completely cooked, turn off the heat and add the mushroom soup to the pan. Add pepper and paprika to taste, about 1/2 tsp. of each. Be careful when adding salt, as the soup and cheeses have plenty of sodium.
5. Add the thawed vegetables to the casserole dish, along with 1 cup of cheddar cheese and 1/2 cup of parmesan cheese.
6. Now it's time to add the chicken and sauce. Mix it all together. Don't eat it yet!
7. Top the dish with 1/2 cup each of cheddar cheese and freshly grated Parmesan cheese.
Be careful not to add shredded knuckles or fingernails to the recipe!!! Eeeewwww!!
8. Bake for about 30 minutes and get ready to dive in to the cheesy, gooey, yummy mess!
