Ingredients:

  • 1 ½ lbs (680g) boneless, skinless chicken breasts
  • 4 cups (950ml) chicken broth
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) black pepper
  • 1 lb (450g) spaghetti
  • 2 tablespoons (30ml) olive oil
  • ½ cup (115g) unsalted butter
  • ½ cup (65g) all-purpose flour
  • 3 cups (710ml) milk
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) black pepper
  • ½ teaspoon (2.5ml) garlic powder
  • 1 (10.75 ounce/305g) can condensed cream of mushroom soup
  • 1 (4 ounce/115g) jar diced pimentos, drained
  • 8 ounces (225g) Velveeta cheese, cubed
  • ½ cup (50g) shredded cheddar cheese, for topping (optional)

Instructions:

  1. Place chicken breasts in a large pot with chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until chicken is cooked through. (Internal temp reaches 165°F/74°C).
  2. Remove chicken from the pot and shred it with two forks. Reserve 2 cups of the chicken broth.
  3. Cook spaghetti according to package directions in salted water, then drain. Toss with olive oil.
  4. Melt butter in the large pot. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Add salt, pepper, and garlic powder. Cook until thickened.
  5. Stir in cream of mushroom soup, pimentos, Velveeta cheese, shredded chicken, cooked spaghetti, and reserved chicken broth. Mix well until cheese is melted and everything is combined.
  6. Pour mixture into a greased 9x13 inch baking dish. Sprinkle with cheddar cheese, if desired. Bake at 350°F (175°C) for 20 minutes, or until bubbly and cheese is melted and lightly browned. Let stand for a few minutes before serving.