Chicken Spaghetti

  • Level: Easy
  • Yield: 8 servings
  • Total: 1 hr 40 min
  • Prep: 20 min
  • Cook: 1 hr 20 min
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Ingredients

1 whole raw chicken, cut into 8 pieces

1 pound thin spaghetti, broken into 2-inch pieces

2 1/2 cups shredded sharp Cheddar

1/4 cup finely diced green bell pepper

1/4 cup finely diced red bell pepper

1 teaspoon seasoned salt

1/8 to 1/4 teaspoon cayenne pepper

Two 10 3/4-ounce cans cream of mushroom soup

1 medium onion, finely diced

Salt and freshly ground black pepper

Directions

  1. Preheat the oven to 350 degrees F. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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).
Let's Get Cooking!

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478 Reviews

cgstoreme

I made this yesterday, my husband loved it!! What I did differently was, I used half of all the ingredients, there are only two of us. I sauteed all the vegetables together, also sauteed spinach and fresh mushrooms , used cream of chicken soup instead of mushroom, and half a cup of sour cream. I also added theses seasonings: oregano, Lawry's season salt, cumin, turmeric, paprika, marjoram, and fresh garlic used a mortar and pestle to blend all these ingredients together and added everything together in the chicken and sour cream soup.  The reason I added all the aforementioned ingredients is because I believe it would have been to bland otherwise.<br />

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