CHICKEN SPAGHETTI
This is a Pioneer Woman, Ree Drummond recipe. We enjoyed it and I thought you might also.
Provided by Jolayne Cooper
Categories Pasta
Time 1h40m
Number Of Ingredients 10
Steps:
- 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, 30-45 minutes. Remove the chicken and 2 cups of the chicken 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.
- 3. Cook the spaghetti in the same chicken 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 an pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
- 4. 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).
- 5. NOTE: Next time I make this, I will do it more quickly by buying a rotisserie chicken and using the meat from that. Cooking the chicken myself, didn't add anything to the dish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #preparation #healthy #easy #low-fat #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #3-steps-or-less #4-hours-or-less
You'll also love
