Sunday, April 18, 2010

Chicken Spaghetti

This is not my original recipe. This recipe came from a magazine I read, and is also featured on another blog, but it's so delicious that I just have to share.

Serves about 8
Total cook time 1 hour to 1 1/2 hours.

1 cut up chicken
1 lb thin spaghetti, broken into two inch pieces
2 cans of cream of mushroom soup
2 1/2 cups of shredded cheddar cheese (I prefer sharp to mild.)
1 small onion, finely diced
1/4 cup finely diced green bell pepper (I add more.)
1 jar diced pimientos, drained. (I say these are optional.)
1 tsp seasoned salt (Lawry's, for example)
1/8 to 1/4 tsp cayenne pepper, to taste
Black pepper to taste

1. Heat oven to 350 degrees. Add the chicken to a stockpot. Cover with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked, about thirty minutes.

2.Remove the chicken from the water using tongs or a slotted spoon and set it aside on a plate to cool.

3.Remove 2 cups of broth from the pot and set aside. Bring remaining broth to a boil and add spaghetti. Cook until al dente, drain, and set aside.

4. With two forks or your fingers, remove chicken from bones. Shred or cut into bite-sized chunks.

5. Place the cooked spaghetti into a large bowl. Add the cream of mushroom soup and 2 cups of the shredded cheddar. Then add the onion, green pepper, and pimiento. Add the seasoned salt, black pepper, and cayenne pepper. Cayenne pepper really adds a kick, so be careful as to how much you put in.

6. Add the chicken and broth. Stir together well, the taste to check seasonings.

7.Pour the mixture into a large baking dish and top with the remaining 1/2 cheddar cheese. Bake for 35 to 45 minutes, or until bubbly.

This recipe, though it may sound weird, is absolutely wonderful. It's a huge hit in this house, and I love to make it for guests and family members. Enjoy, and leave me some comments if you decide to try it out. I'd also love to hear how it goes.

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