Chicken Spaghetti Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 cups cooked chicken, cut up
1 lb package uncooked spaghetti noodles
2 cans 98% cream of chicken soup (I actually use about 1 1/2 cans)
3 cups grated cheddar cheese, divided
1 (14.5 oz) can diced tomatoes
1/4 cup onion, diced
1/4 cup green pepper, diced
1 t seasoned salt
Dash of cayenne pepper (optional)
1 (14.5 oz) can chicken broth
*Other ingredients that I love to add: zucchini, sauteed mushrooms, pimentos, green chilis
|
|
Directions: |
Directions:Directions:
Break noodles into 2-3″ pieces and cook according to package directions. Place cooked noodles into a large bowl. Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper.
Mix all together. Now slowly add about 1 cup of the chicken broth. Stir it in and add a little bit more. You want to be able to stir it, but you don’t want it to be too soupy. Dump your spaghetti mix into a 9×13″ disposable aluminum pan lightly sprayed with nonstick cooking spray. Top with remaining 1 cup of cheese (and sometimes I like to throw
some bread crumbs on top for added flavor).
To freeze, cover pan with foil and place in freezer. When ready to eat, remove from freezer and place in fridge to thaw overnight. Remove from fridge 30 minutes before baking. Bake at 350 degrees for 30-35 minutes (or until hot and bubbly). Makes 8-10 servings. |
|
Number Of
Servings: |
Number Of
Servings:2 |
|
This recipe for Chicken Spaghetti is from