Recipe

Country Chicken Spaghetti Recipe

Add Step-by-Step Photos	Knoxcop / All my dishes 1 year, 10 months ago 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! Enjoy! --Kn0x-- Prep:20m Cook:45m Servings:8	Knoxcop
	chicken spaghetti mushroom soup saucy cheesy

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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

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.

Remove chicken from broth, and reserve 2 cups of cooking broth in a measuring cup or bowl.

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.

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.

Drain the al-dente noodles and place into a large mixing bowl. Add shredded chicken, seasonings, 2 cups shredded cheddar, veggies, pimiento, broth, soups.

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.

To make ahead: You can make this dish ahead of time and refrigerate for up to three days, before preparing!

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!!

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.

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!!

--Kn0x--

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Comments

jenniferbyrdez 1 year, 10 months ago said:
I like this Knox. Thanks.

modmom50 1 year, 10 months ago said:
Does sound yummy to the tummy. Thanks for the post.

lunasea 1 year, 10 months ago said:
This is a great and comforting recipe - delicious! Thanks so much... =)

cabincrazyone 1 year, 10 months ago said:
This looks very good We do a similar dish with rice. Thanks.

rosemaryblue 1 year, 10 months ago said:
This is a GREAT recipe! Love it.

sparow64 1 year, 9 months ago said:
LOVE this...how did I miss it! :@)

cajunspices66 1 year, 8 months ago said:
I LOVE THIS RECIPE! I ALSO USE NATURES SEASONING ON EVERYTHING FROM SALADS, MEATS , CASSEROLES, ETC.. IT HAS NO MSG. IVE USED IT FOR YEARS AND YEARS.. GREAT SPICE.........

notyourmomma 1 year, 8 months ago said:
Oh yummy, added to the shopping list for the week. Comfy food, yummy stuff.

tnjazmyn 1 year, 6 months ago said:
Haven't been feeling well and was craving comfort food. I made this last night and it was just what I needed! Thank you!