Classic Chicken Spaghetti

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Chicken spaghetti makes a wonderful meal for a crisp autumn night, or for a potluck dinner.

Ingredients

  • 1 whole chicken fryer
  • 2 cups reserved chicken broth (from pot)
  • 1 can cream of mushroom soup
  • 1 can chicken and mushroom soup
  • 1 green bell pepper, diced
  • 1, 12-ounce package (3 cups) dry spaghetti, broken into pieces
  • 1 pound sharp cheddar cheese, grated
  • 1 medium onion, diced.
  • 6 to 10 medium button mushrooms, sliced
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 teaspoon seasoned salt

Directions

  1. Boil whole chicken in 5 to 6 cups water about 30 minutes. Remove chicken from broth and allow to cool.
  2. Debone chicken and remove meat from bone, cut meat into small pieces. Set aside. Reserve two cups of cooked chicken.
  3. Cook dried spaghetti, onion, bell pepper, and fresh mushrooms in 2 cups reserved chicken broth about 12 to 15 minutes. Drain.
  4. Melt cheese and add canned tomatoes and green chiles in a large bowl. Fold in cooked chicken and vegetables. Pour mixture into a 13 x 9-inch baking pan and bake in 350 degree F oven for 35 to 45 minutes.
  5. Sprinkle with more cheese in last few minutes of baking.

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