Chicken Spaghetti Recipe

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There are so many versions of this recipe. Feel free to add and delete ingredients according to your liking and, of course, what you have on hand (an essential component of meal planning).

For this recipe to be successful, be sure you have enough sauce (cheese and soup). Everything else is just for health benefits. (Ha ha, if you believe that, you sound like me! I can validate any meal to make it sound healthy. I love to eat–period.) Enjoy!

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Chicken Spaghetti

4 cups cooked chicken, shredded
1 carton chicken broth
2 cups water
1 lb spaghetti, broken in 2-3 inch pieces
1 onion, diced
1 bell pepper, diced
1-2 cans cream of mushroom soup
1 pkg shredded cheddar cheese
1 tablespoon seasoning salt or lemon pepper
1 teaspoon black pepper, fresh ground

Preheat oven to 350 degrees.

Boil noodles in broth and water according to package directions. Drain noodles while reserving 1 cup of cooking liquid.

In a stockpot, place cooked noodles and remaining ingredients (reserve 1/2 cup of cheese). I add one can of soup, and stir in a little of the reserved liquid.  If it is dry add the second can of mushroom soup.

Stir until combined and adjust seasonings to taste. Cover with remaining 1/2 cup of cheddar cheese. If you mixed all ingredients in a cast iron stockpot that is oven proof, you can just put it directly in the oven.  Cook for 30-40 minutes or until bubbly.

This freezes well, and makes a TON! So, after we enjoyed it for several meals, I placed it into these containers I got at the dollar store.

Chicken Spaghetti

 

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Serves: 10-12

Ingredients

• 4 cups cooked chicken, shredded
• 1 carton chicken broth
• 2 cups water
• 1 lb spaghetti, broken in 2-3 inch pieces
• 1 onion, diced
• 1 bell pepper, diced
• 1-2 cans cream of mushroom soup
• 1 pkg shredded cheddar cheese
• 1 tablespoon seasoning salt or lemon pepper
• 1 teaspoon black pepper, fresh ground

Instructions

1. Preheat oven to 350 degrees.
2. Boil noodles in broth and water according to package directions. Drain noodles while reserving 1 cup of cooking liquid.
3. In a stockpot, place cooked noodles and remaining ingredients (reserve ½ cup of cheese). I add one can of soup and stir in a little of the reserved liquid. If it is dry, add the second can of mushroom soup.
4. Stir until combined and adjust seasonings to taste.
5. Cover with remaining ½ cup of cheddar cheese.
6. If you mixed all ingredients in a cast iron stockpot that is ovenproof, you can just put it directly in the oven.
7. Cook for 30-40 minutes or until bubbly.

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Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.