Chicken Broccoli Spaghetti

I'm not sure where I found this recipe - but it is one that I rely on pretty heavily. Many times I will double the recipe so I have several meals.  I also divide it into individual servings to take to work with me for lunch.  You can use canned chicken if you don't have chicken breasts or if you are short on time.  Something that really helps on time is to have pre-cooked chicken in your freezer.  I take several boneless, skinless chicken breasts and place them in a slow cooker covered in water all day.  Then I shred it it or cube it as needed - most of the time I shred it.

1 1/2 lbs boneless skinless chicken breast halves
1 pkg spaghetti  (16 oz)
2 cups broccoli
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/4 cup water
1 lb processed cheese (velvetta) cubed
1/4 tsp pepper

Place chicken in a large skillet and cover with water, bring to a boil.  Reduce heat; cover and simmer for 12 -14 minutes or until juices run clear.  Meanwhile, cook spaghetti according to package directions; drain.  Drain chicken and cut into cubes; set aside.

In a saucepan cook broccoli in a small amount of water for 5-8 minutes or until crisp-tender.  Drain and set aside.  In the same pan combine soups and water.  Stir in cheese, cook and stir until cheese is melted.  Add the chicken, broccoli and pepper; heat through.  Stir in spaghetti, mix well.

Transfer to two greased 8-in square baking dishes.  Cover and freeze for up to 3 months.  Or bake, uncovered at 350 for 30-40 minutes or until lightly browned and edges are bubbly.

To bake frozen casserole, completely thaw in fridge, cover and bake at 350 for 45-50 minutes or until heated through.