Chicken-Spaghetti

By milly1362

Ingredients

• 1 package of chicken breasts
• Thin Spaghetti
• 2 cans Cream of Mushroom soup
• 1 onion
• 1 green pepper
• 3 cups shredded sharp cheddar cheese
• Lawry’s Seasoned Salt
• cayenne pepper
• salt
• pepper

Preparation

Step 1

First, fill a pot with water…And put it on the stove to boil.

Rinse the chicken thoroughly with cold water…Piece by piece.

Set the chicken aside, and wash your hands with soap so you won’t get salmonella poisoning.

Throw the chicken into the pot…And bring to a rolling boil. Boil for a few minutes, then turn heat to medium-low and simmer for a good 30-45 minutes.

To dice the green pepper, cut off the top…Then cut off the bottom…Then rotate it 90 degrees and cut it down the middle.Remove the seeds and other junk from the inside, then slice into very thin matchsticks.Rotate the matchsticks 90 degrees, then slice across them to create a fine dice.

To dice the onion finely, cut the onion in half from top to bottom, then lay each half on its side and make several vertical slices.Then rotate the onion 90 degrees and cut downward to dice.

Next, break the thin spaghetti into 2-inch pieces until you have around 2 1/2 to 3 cups.

Next, take the cooked chicken pieces out of the pot. Turn heat to high.

Then dip a measuring cup into the pot and retrieve 2 cups of broth. (Don’t burn yourself!)

Now dump the spaghetti pieces into the boiling chicken broth to cook.

Allow the spaghetti to cook for several minutes, until very al dente (or, until it still has a nice "bite" to it.) You do NOT want to overcook the spaghetti, as you’ll be baking the dish again later.

When it’s ready, drain the spaghetti and set aside.

Now for my favorite part: picking the chicken meat off the bones! Make sure the chicken is cool enough to work with, then just start picking away!

For this recipe, you need 2 cups (packed) of cooked chicken. And hey, I even throw in a few small pieces of skin for flavor.

Now, place the cooked spaghetti into a large mixing bowl.

Add the chicken…And 2 cans of Cream of Mushroom soup.

Now add the diced green pepper and onion

And 2 cups grated sharp cheddar cheese.

Now add 1 teaspoon Lawry’s Seasoned Salt…

A generous sprinkling of black pepper (fresh ground is great, too)…

And 1/8 to 1/4 teaspoon Cayenne Pepper

Now start adding the chicken broth, beginning with 1 cup. Stir it up, then add a little more. You want the mixture to be stirrable, but definitely not soupy. I usually stop just short of using the full two cups.

Stir thoroughly, then take a bite and check your seasonings. Add a little salt if needed, a little more pepper, and maybe a little more Cayenne if you didn’t have enough Chutzpa the first time around. Make sure it’s seasoned enough!

Place mixture into a casserole pan. Any shape will do.

And top with an additional 1 cup of grated sharp cheddar.

Bake it at 350 degrees for 35 to 45 minutes until hot & bubbly. If the cheese starts getting too done, cover with foil.