I have a reputation for always cooking from scratch – but in this case, naughty-like, I use the outrÃ© yet very common kitchen shortcut: condensed soup. I should point out this meal has tons of sodium, is high fat, and likely bad for you.
1 pound spaghetti or long pasta
2 heads broccoli
2 boneless chicken breasts, cooked and cubed
2 (10.75 ounce) cans condensed cream soup (celery, broccoli, asparagus, mushroom, chicken – whatever your bag is, baby)
2 1/4 cups water
1/4 cup butter
2 cubes chicken bouillon
1/4 cup shredded cheddar cheese
Cook and drain the spaghetti according to directions; set aside. Bring a large pot of salted water to boil and boil broccoli for five minutes; drain, shock in ice water bath, and drain again. Set aside.
Put cooked spaghetti into 9×13-inch baking dish. Place chicken and broccoli on top of spaghetti.
Preheat oven to 350. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
Bake at 350 degrees for 25 minutes. You can also make this ahead and cool in the refrigerator. Increase baking time until hot and bubbly all the way through.