Chicken Spaghetti | Recipes

While trying to decide what to cook for dinner, I thought I had the ingredients for some type of chicken spaghetti.  I quickly did a search for a recipe, and guess what the first one was to pop up?  My friend, Pioneer Woman’s chicken spaghetti.  I looked no further.  I could trust this one.  I didn’t quite have the exact same ingredients, but I will mention my substitutions as we go.  This was easy, and I must apologize as I was lazy with the pictures…I was hungry and a little excited to eat.  I admit it, I get excited about food.  Don’t judge.

Here are the things you need.  I had all of these things so there was no shopping required!

That is a mound of shredded cheese, and 5 chicken breasts I had boiled.  I like the thin breasts, I am super picky about trimming chicken, and you don’t have to do too much to the thin ones.  Also, I know I have mentioned this, but shred your own cheese.  It is so much better than the already shredded stuff.

Oh, not pictured yet is a diced onion.

Keep the water you boiled the chicken in, you will cook the noodles in it.  Break up your noodles into pieces and cook them a bit, they should be firm because they will cook more in the oven.  Wonder why you break the noodles?  I will share the secret in a bit…..ah suspense!

Shred the chicken.  I just get in there with my hands, but you can use 2 forks if you have something against touching your food.

Oh there are the onions.  And the pile of chicken.  This is the part where I neglected the camera and started to get excited assemble.  Drain the noodles and put in a large mixing bowl.  Add the chicken, cheese, onions, soups, seasoning salt and Ro-tel.  (This was a substitution, Ree uses a green pepper.  I had a can of Ro-tel, that’s my story).  I guess just mix everything together.  Oh, Save some cheese for the top!  Add some cayenne pepper if you like a little heat.  We do, so we add.  Now, want to know why you break the noodles?  It makes mixing MUCH easier.  It is difficult to get a good mix if you keep the noodles long.  Dump everything into a baking dish and cover with cheese.  Bake in a 350 degree oven for about 30 min.

Naturally I grabbed a big plate full.

It was so good.  Kevin loved it and it was delicious the next day.  I like leftovers, but I know there are plenty of people who don’t.  This makes a lot, so you can freeze half of it for another time if you don’t plan on eating it the next day.

Recipe below, but has anyone else see the movie 127 hours?  Oh man, I had to turn my head during the part where he um, becomes free. But I still knew what was happening and had to lay on the couch because I became light headed.  Good movie though!

Ingredients

  • 2 cups Cooked Chicken
  • 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
  • 2 cans Cream Of Mushroom Soup
  • 2 cups Grated Sharp Cheddar Cheese
  • 1/4 cup Finely Diced Green Pepper (I used Ro-tel)
  • 1/4 cup Finely Diced Onion
  • 1 jar (4 Ounce) Diced Pimentos, Drained (Didn’t use)
  • 2 cups Reserved Chicken Broth From Pot (I also used chicken broth since it was just chicken breasts)
  • 1 teaspoon Lawry’s Seasoned Salt
  • 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
  • Salt And Pepper, to taste
  • 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

 

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