Ingredients
- 1 whole raw chicken, cut into pieces
- 1 pound thin spaghetti, broken into 2-inch pieces
- 2 cans cream of mushroom soup
- 2 1/2 cups grated sharp Cheddar
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced red bell pepper
- 1 medium onion, finely diced
- 1 teaspoon seasoned salt
- 1/8 to 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes. Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
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By Tastebud100
Seattle
on May 19, 2013
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This always comes out so good. For a short cut I use rotisserie from Costco. I also use cream of chicken instead of mushroom. But I do put the mushrooms back in by adding sautéed mushrooms. That's what I love about this recipe - you can make it how your family likes it. Thanks again Ree for another great recipe.
By New England Dolfin
on May 14, 2013
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Very Good not fantastic, but good. Changes that help are 1 roast the chicken' and cook spaghetti in broth, or in water with a boullion cube added.. Boiled chicken lacks flavor. 2 add more season salt and cayenne...no it will NOT be too spicy if you double the cayenne, the other stuff balanced it out. 3 BOIL spaghetti ONLY 6 min for thin spaghetti 7 min for regular thickness. This WILL cook more in the added broth. 4 Do not add more than 2C. of broth to the soup mixture...it will be way too soupy. This is very versatile . Mexican is great in this recipe. A keeper, but not a company dish in my opinion.. The above changes are mentioned throughout the reviews. This just sums up the reviews I also found to be true.
By gmjjh
MA
on May 08, 2013
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A great make ahead ! A few years back I discovered cram of mushroom soup with roasted garlic...LOVE that type , so I used 1 can cream of mushroom and 1can cream of mushroom w/ roasted garlic. Not all stores carry that flavor, so you may need to shop around. I also used ROASTED chicken, because I think it has more flavor. I did cook the spaghetti in chicken broth ( I add a few envelopes of Herbox chicken flavored broth to water and canned broth. The variations on this dish are endless. A Mexican version can be made using ground beef or turkey, or stay w/the cooked chicken. Change the seasoned salt for 1envelope of taco seasoning, toss in a can of diced tomatoes with green chilli peppers instead of extra broth. ( still use the 1st cup of broth I sometimes add crushed tortilla chips over the top during last 10 minutes of baking, and top with a light sprinkle of more cheese. When I do pot lucks for large groups, I make 2 different versions.
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