CHICKEN SPAGHETTI
(from Bailey’s recipe box)
always well-liked when I’ve served it, and our family fights over the leftovers
Source: thepioneerwoman.com
Cook time: 45 minutesServes 8 people
Categories: casserole oven chicken
Ingredients
- chicken
- chicken broth
- spaghetti (375g box if you have a big baking pan)
- 2 can cream-of-mushroom soup
- green pepper, diced
- onion, diced
- 3 cups sharp cheddar, grated (2, then 1 later)
- 1 tsp seasoning salt
- 1/4 tsp cayenne
- dash black pepper
Directions
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Fill a large pot of water and put it on high heat to boil. Rinse chicken pieces in cold water and put in pot. After it boils, turn heat to medium-low and simmer for 30 to 45 minutes. Dice the veggies while the chicken cooks. Remove cooked chicken from pot and retrieve 2 cups of broth for later. Take meat from bones and measure 2 or 3 cups for this meal. OR you can start with about 3 cups chopped cooked chicken.
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Preheat oven to 350 degrees.
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Bring pot of broth back to a boil OR put a large pot of water on high heat; when it has boiled, add the spaghetti (broken into 3 or 4 pieces each); cook until al dente, then drain.
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Combine pasta, chicken, soup, green pepper, & onion.
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Carefully add 2 cups of the cheese – if you dump it all in at once it is hard to mix it throughout.
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Also add seasonings and stir well.
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Add as much of the chicken broth as necessary to make it stirable but not soupy.
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Put into a LARGE baking dish and cover with the other cup of grated cheese.
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Bake (uncovered) for 45 minutes or until bubbly.
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You can cover & refrigerate up to 2 days before baking.