Chicken Spaghetti
Serves: 10-12
  • 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
  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.
Recipe by Faithful Provisions at