2 small cans cream of chicken soup
2 small cans cheddar cheese soup
1 1/2 Cups milk
8-10 Cups broccoli florets
4-5 large chicken breasts, diced and cooked in pan. Season liberally (as Emril says...."I don't know where you get your chicken, but mine doesn't come seasoned at the store!")
1 Cup shredded cheddar cheese
Preheat oven to 375 degrees F.
Cook spaghetti until slightly al dente (it will continue cooking in the oven).
Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 minutes.
Stir in broccoli and cook for 5 additional minutes to soften slightly. Stir in chicken, salt, pepper and garlic seasoning.
Pour spaghetti into the bottom of 11X7 baking dish that’s been sprayed with cooking spray. Pour soup mixture over spaghetti. Top evenly with cheese; bake for 20 minutes then cover with foil. Bake for an additional 15 minutes with dish covered with foil. Remove from oven and serve.
This makes a TON, so I would half the recipe unless you want leftovers. This would also be great to make and then freeze the leftovers for another meal. That's what I plan on doing with ours!