Chicken Spaghetti
Prep Time: 10 min
Cook Time: 45 min
Serve: 6 people
INGREDIENTS
The best ever chicken spaghetti that is easy to make! This mouthwatering casserole is rich and hearty.
Kenchic assorted pack
2½
cups shredded cheddar cheese
1
cup finely diced red bell pepper
1
medium onion, finely diced
1
cup finely diced green bell pepper
1
teaspoon salt
2
cans cream of mushroom soup
Salt and freshly ground black pepper
⅛
to teaspoon cayenne pepper
1
packet thin spaghetti, broken into 2-inch pieces
Method
- Preheat the oven to 350 degrees (C)
- 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 for 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 ½ cups cheese, the green peppers, red peppers, onions, salt, cayenne pepper, 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 pan and top with the remaining 1 cup cheese. 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)
