RECIPE AND PHOTO SUBMITTED BY Rosetta Sperring
Here’s a recipe I made this evening for dinner. I saw it this past Sunday on the Food Network channel by Ree Drummond, The Pioneer Woman. The recipe is for “Chicken Spaghetti.” I had to modify it some for a healthier version. It was really good, and as Tabitha says, husband/boyfriend approved! lol I used multi-grain spaghetti instead of regular. I used low sodium cream of mushroom soup and 2% sharp cheddar cheese.
Chicken Spaghetti:
Ingredients
•1 whole raw chicken, cut into pieces
•1 pound thin spaghetti, broken into 2-inch pieces
•2 cans cream of mushroom soup
•2 1/2 cups grated sharp Cheddar
•1/4 cup finely diced green pepper
•1/4 cup finely diced red bell pepper
•1 medium onion, finely diced
•1 teaspoon seasoned salt
•1/8 to 1/4 teaspoon cayenne pepper
•Salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
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, 1 1/2 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).
COMMENTS ON TRIED AND TRUE RECIPES ON FACEBOOK
Here’s a recipe I made this evening for dinner. I saw it this past Sunday on the Food Network channel by Ree Drummond, The Pioneer Woman. The recipe is for “Chicken Spaghetti.” I had to modify it some for a healthier version. It was really good, and as Tabitha says, husband/boyfriend approved! lol I used multi-grain spaghetti instead of regular. I used low sodium cream of mushroom soup and 2% sharp cheddar cheese.
Chicken Spaghetti:
Ingredients
•1 whole raw chicken, cut into pieces
•1 pound thin spaghetti, broken into 2-inch pieces
•2 cans cream of mushroom soup
•2 1/2 cups grated sharp Cheddar
•1/4 cup finely diced green pepper
•1/4 cup finely diced red bell pepper
•1 medium onion, finely diced
•1 teaspoon seasoned salt
•1/8 to 1/4 teaspoon cayenne pepper
•Salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
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, 1 1/2 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).
•1 pound thin spaghetti, broken into 2-inch pieces
•2 cans cream of mushroom soup
•2 1/2 cups grated sharp Cheddar
•1/4 cup finely diced green pepper
•1/4 cup finely diced red bell pepper
•1 medium onion, finely diced
•1 teaspoon seasoned salt
•1/8 to 1/4 teaspoon cayenne pepper
•Salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
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, 1 1/2 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).
COMMENTS ON TRIED AND TRUE RECIPES ON FACEBOOK
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Rosetta Sperring Oh, I didn’t have an cayenne pepper so I used crushed red pepper you would put on a pizza…worked great.Serena Adkins Ellison it’s really good.. I make something very similar.. thanks for posting I love how you made yours healthier.. good job Rosie.. your really doing good on your diet
- Robin George I’ve made a version of this that is also very good. Instead of the peppers, use 1 small jar of pimentos. It really changes the flavor and is wonderful!
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Rosetta Sperring I’ll have to try that version sometime Robin…sounds great also!
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