Wednesday, May 1, 2013

Chicken Spaghetti

Another recipe from The Pioneer Woman!!! It's a yummy creamy casserole that will leave you full, but wanting more at the same time!

  • about 3 chicken breasts (2 cups worth or more or less to your liking)
  • 1 pound of spaghetti broken into 3 sections
  • 2 cans of cream of mushroom soup ( cream of chicken will do)
  • 2 to 3 cups of grated sharp cheddar cheese
  • 1/4 cup of finely diced green pepper
  • 1 small diced onion
  • 2 cups of chicken broth (from pot)
  • about a teaspoon of seasoned salt
  • salt an pepper to taste

  • Wash chicken and place in large pot
  • Cover with water and bring to a boil then reduce heat to medium- low  and simmer for about 30 minutes or until tender
  • Remove chicken and let cool, once cooled tear up into bite sized pieces
  • Scoop two cups of the broth from the pot and set aside for later
  • Cook spaghetti in remaining broth but do not over cook because you will still be baking it later (cook aldente)
  • Finely dice pepper and onion
  • Place cooked spaghetti into large ixing bowl
  • Add the shredded chicken, 2 cans of mushroom soup, green pepper, onion, and 2 cups of grated cheese
  • Add seasoned salt and pepper
  • Pour in 1 cup of chicken broth and stir well.Add more broth when and if needed. The mixture should be stirable and creamy not soupy
  • Now pour mixture into large baking pan or casserole dish
  • Top with 1/2 cup to 1 cup of remaining cheese
  • Bake at 35 to 45 minutes (until bubbly) And Enjoy!

Suggestion: Serve with salad and garlic bread!