Chicken Spaghetti

Chicken Spaghetti
Chicken Spaghetti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    whole raw chicken, cut into pieces

  • 1

    pound thin spaghetti, broken into 2-inch pieces

  • 2

    cans cream of mushroom soup

  • 2 1/2

    cups grated sharp Cheddar

  • 1/4

    cup finely diced green pepper

  • 1/4

    cup finely diced red bell pepper

  • 1

    medium onion, finely diced

  • 1

    teaspoon seasoned salt

  • 1/8 to 1/4

    teaspoon cayenne pepper

  • Salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 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 (a mix of dark and white) to make 2 generous cups. Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed. Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

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