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.
Long, Long TIme
11 months ago