Country Chicken Spaghetti |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This dish puts a country twist on an old fave. Easy to make and freeze ahead of time. Excellent for potlucks or for a great winter meal with broccoli, salad, or your fave veggies. All the men just eat this one up! Read more ! Enjoy! -Kn0x- Ingredients:
1 fryer chicken |
2 cans cream of mushroom soup |
2 cups grated sharp cheddar cheese |
1/4 cup finely diced green pepper |
1/2 cup finely diced onion |
1-4 oz jar diced pimentos, drained |
3 cups dry spaghetti, broken into two inch pieces |
2 cups reserved chicken broth from pot |
1 teaspoon nature's seasons season salt |
1/8 teaspoon cayenne pepper (just a shake or two) |
salt & pepper to taste |
1 additional cup grated sharp cheddar cheese |
Directions:
1. Rinse chicken well. Place into a large stockpot, cover with water and bring to a rolling boil. Boil for about 20 minutes, then turn down temp and simmer the chicken for about 30 minutes.
2. Remove chicken from broth, and reserve 2 cups of cooking broth in a measuring cup or bowl.
3. Pick chicken from bones, discarding most fat and skin. You'll need 2 cups of the chicken meat. You should now have a pot with broth in it, 2 cups of broth in a cup and 2 cups of shredded up chicken meat.
4. Place your broken up spaghetti pieces into the broth pot and cook until it's just al-dente. You DON'T want to over cook your noodles here.
5. Drain the al-dente noodles and place into a large mixing bowl. Add shredded chicken, seasonings, 2 cups shredded cheddar, veggies, pimiento, broth, soups.
6. Pour everything into a buttered casserole dish. I like to use a 2 1/2 quart glass pyrex, but whatever you have that fits will work.
7. To make ahead: You can make this dish ahead of time and refrigerate for up to three days, before preparing!
8. Top with remaining 1 cup cheese. Cover with foil tightly. Bake at 350 degrees for 45 minutes, or until bubbly. Remove foil and let top brown for a few minutes. Serve and enjoy!!
9. To freeze: Cover tightly and freeze for up to 3 months. To reheat: Take out of the freezer and place in fridge for 24 hours before baking. Bake as directed.
10. This is one of the most amazing dishes to prepare/freeze ahead of time. I like to make two of these and freeze one. I figure, Hey-since I'm boiling a chicken anyway... Plus-the flavors meld if you freeze/prepare ahead. Try this one. You'll get rave reviews!!
11. -Kn0x-
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