Chicken Spaghetti

Name: Chicken Spaghetti
Ingredients: 1 whole chicken, cut up, or 8 chicken thighs; 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 bell peppers; 1/4 cup finely diced red bell peppers; 1 teaspoon seasoned salt; 1/8 to 1/4 teaspoon cayenne pepper; 1 medium onion, finely diced; Salt and freshly ground black pepper

10 ingredients

13 steps

Ingredients

1 whole chicken, cut up, or 8 chicken thighs
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 bell peppers
1/4 cup finely diced red bell peppers
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
1 medium onion, finely diced
Salt and freshly ground black pepper

Directions

1

Place the chicken into a medium pot of water and bring to a rolling boil over medium-high heat.
2

Boil for a few minutes, then turn to a medium-low heat and simmer for 30 to 45 minutes.
3

Take the chicken out of the pot (leave the liquid for cooking the spaghetti) and let cool slightly.
4

Pick out the meat to make 2 generous cups.
5

Preheat the oven to 350 degrees F.
6

Cook the spaghetti in the broth from the chicken until al dente.
7

Do not overcook.
8

Drain the spaghetti, reserving about 2 cups of the cooking liquid.
9

Add the spaghetti to a large bowl and combine with the chicken, mushroom soup, 1 1/2 cups of the Cheddar, the green and red peppers, seasoned salt, cayenne, onions and salt and pepper to taste.
10

Mix in 1 cup of the reserved liquid at first, adding an additional cup if needed.
11

Place the mixture in a casserole pan and top with the remaining 1 cup Cheddar.
12

Bake until bubbly, about 45 minutes.
13

(If the cheese on top starts to get too cooked, cover the casserole with foil.)