Chicken Spaghetti

Contributed By: John Yipp

Ingredients:

1 whole chicken, cut up, or 8 chicken thighs
1 lb(s) thin spaghetti, broken into 2 inch pieces
2 cans mushroom soup, cream
2 ½ cups sharp cheddar cheese, grated
¼ cup green bell peppers, finely diced
¼ cup red bell peppers, finely diced
1 tsp seasoned salt ? -
¼ tsp cayenne pepper
1 medium onion, finely diced
Salt and freshly ground black pepper

Method:

1.
Place the chicken into a medium pot of water and bring to a rolling boil over medium-high heat. Boilfor a few minutes, then turn to a medium-low heatand simmer for 30 to 45minutes. Take the chicken out of the pot (leave the liquid for cooking thespaghetti) and let cool slightly. Pick out the meat to make
2 generous cups.
2.
Preheat the oven to 350°F.
3.
Cook the spaghetti in the broth from the chicken until al dente. Do not overcook. Drain the spaghetti, reserving about 2 cups of the cooking liquid.
4.
Add the spaghetti to a large bowl and combinewith the chicken, mushroom soup, 1 1/2 cups of thecheddar, the green and red peppers, seasoned salt, cayenne, onions and salt andpepper to taste. Mix in 1 cup of the reserved liquid at first, adding an additional cup if needed.
5.
Place the mixture in a casserole pan and top with the remaining 1 cup cheddar. Bake until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover the casserole with foil.)


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