Do you love casseroles?
I do. Recently, I came across a new one courtesy of that "accidental country girl" on the Food Network. She called it Chicken Spaghetti. I just call it delicious.
Make that EASY and delicious.
- 1 whole chicken, uncooked and cut up
- 1 lb. thin spaghetti, broken into 2-inch pieces
- 2 cans cream of mushroom soup
- 2 1/2 cups grated sharp cheddar cheese
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced red bell pepper
- 1 medium onion, chopped finely
- 1 tsp. seasoned salt
- 1/8-1/4 tsp. cayenne pepper
- salt and black pepper
Bring a large pot of water to a boil. Add the chicken and boil for a few minutes. Reduce heat and simmer 30-45 minutes. Remove the chicken and 2 cups of the broth. Set broth aside. Cut up chicken and set aside.
**Mindy note: If you're tight on time, you could pick up a rotisserie chicken from the grocery store and use canned chicken broth. You will also need extra chicken broth, as you'll see next.
Cook the spaghetti in the remaining chicken broth until al dente. Do not overcook. Then, combine the cooked spaghetti with the chicken, mushroom soup, 1-1/2 cup cheese, the peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1-2 cups of the reserved broth. Mix well.
Place mixture in a casserole pan and top with remaining cheese. Cover and freeze up to 6 months or refrigerate up to 2 days. Or, bake immediately at 350 degrees until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil)
**Mindy note: I'm always looking for easy ways to cut fat and calories. When I made this, I used Campbell's 98% Fat Free Mushroom Soup, 2% reduced fat cheese, and skinned my chicken before boiling. I don't know what the full-fat version tastes like, but I didn't hear any complaints.
I know this is not the most attractive presentation, but trust me. It was YUMMY.
How about you? Are you always on the lookout for a new casserole?