Rachel's Recipes

Chicken Spaghetti

Posted on: November 10, 2009

This is a very tasty comfort food dish. It takes time since you have to spend time boiling the chicken, but it can easily be prepared in advance.

1-1.5 pounds chicken breasts (yielding 2 cups cooked chicken)
3 cups spaghetti, broken into thirds or fourths (about 2 inch pieces)
1 can cream of mushroom soup
1 can cream of chicken soup
3 cups grated sharp cheddar cheese, divided
1 green pepper, diced
1 small onion, diced
2 cups reserved chicken broth (from cooking the chicken)
1 teaspoon seasoning blend
1/8 teaspoon cayenne pepper
salt and pepper to taste

Set a pot of water on the stove to boil. Add raw chicken to the pot and bring to a boil. Let the chicken boil for a few minutes and then turn the heat down and simmer for 30-45 minutes. When chicken is cooked, shred it and measure out two cups for the casserole.

Remove two cups of the cooking liquid from the pot. Add a little chicken broth and cook spaghetti in same broth until al dente.

Combine chicken, spaghetti, soups, two cups cheddar cheese, green pepper, onion, and seasonings. Slowly add the reserved chicken broth, beginning with one cup, until mixture is creamy, but not soupy.

Place mixture in a 13×9 pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake at 350 degrees for 35-45 minutes.

Adapted from: The Pioneer Woman Cooks – Ree Drummond

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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