Chicken Spaghetti

By kjs1010

Ingredients

• 1 whole raw chicken, cut into 8 pieces
• 1 pound thin spaghetti, broken into 2-inch pieces
• 2 cups shredded sharp cheddar cheese
• 2 cups Monteray Jack cheese
• 1/4 cup each finely diced green and red pepper
• 2 cups grape tomatoes, halved
• 1 4-oz can green chilies
• 1 tsp seasoned salt
• 1/8-1/4 tsp cayenne pepper
• 2 103/4-oz cans cream of mushroom soup
• 1 medium onion, finely diced
• Salt and pepper to taste

Details

Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

Preheat oven to 350

Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer 30-45 minutes.

Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat, both white and dark too make 2 generous cups. Discard the bone sand skin.

Cook the spaghetti in the chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chickem,1 1/2 cups of the cheese, the peppers, seasoned salt, cayenne, soup and onions and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup is needed.

Place the mixture in a 9x13 inch casserole pan and top with the remaining 1 cup of cheese. Bake immediately until bubble about 45 minutes. If the cheese on top starts to get too dark, cover with foil. Let set for 10 minutes before serving.