Ingredients: |
Ingredients: 1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 ½ c shredded sharp cheddar
¼ c finely diced green bell pepper
¼ c finely diced red bell pepper
1 tsp seasoned salt
⅛ - ¼ tsp cayenne pepper
2- 10 3/4-ounce cans cream of mushroom soup
1 onion, finely diced
Salt and freshly ground black pepper
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Directions: |
Directions:Preheat the oven to 350º. 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, 30 to 45 minutes. Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out 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, 1½ 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. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil). |
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