A southern classic, chicken spaghetti is a super easy go-to meal. Served alongside a salad and garlic bread, it's pretty hard to mess up.
CHICKEN SPAGHETTI
INGREDIENTS:
2 chicken breasts
2 chicken thighs
1 lb. spaghetti, broken into 2 inch pieces
2 1/2 cups shredded sharp cheddar
1/2 cup finely diced green bell pepper
1/2 cup finely diced red bell pepper
1/4 tsp. cayenne pepper
2 cans cream of mushroom soup
1 medium onion, finely diced
salt & pepper to taste
INSTRUCTIONS:
Preheat oven to 350ºF.
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 minutes.
Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, shred 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 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, 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 casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
Let cool for about 10 minutes, then serve with salad and garlic bread!