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Tuesday, March 23, 2010

Chicken Spaghetti

So if you haven't had the chance to buy the Pioneer Woman's cookbook yet, I highly recommend it. She has tried and true, no fail recipes, there are always a crowd pleaser. I think she's one of my favorites now. This was a great alternative to traditional spaghetti and we enjoyed it.

1 cut-up fryer chicken (I used chicken breasts)
1 lb. thin spaghetti
4oz. jar diced pimentos, drained
1 small onion, diced
1/4 cup finely chopped green bell pepper
2 cans cream of mushroom soup
2 1/2 cups grated cheddar cheese
1 tsp. seasoned salt
fresh ground black pepper, to taste
1/8 tsp. cayenne pepper

1. Add chicken to stock pot, cover with water and bring to a boil. Reduce heat to medium and simmer until chicken is cooked, about 25 minutes.
2. Remove chicken from water and set aside to cool.
3. Remove 2 cups of broth from the pot and set aside.
4. Bring remaining broth back to a boil and add spaghetti. Cook til al dente.
5. Drain spaghetti and discard liquid.
6. Shred chicken using 2 forks.
7. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup, 2 cups cheese, onion, green pepper, and pimentos. Add seasoned salt and peppers.
8. Add the chicken and reserved broth.
9. Stir together well and taste to check seasonings.
10. Pour mixture into a large baking dish, top with remaining cheese, and bake for 35-45 minutes at 350 degrees.