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.
No.
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?
My husband is a beef-aholic, so I'm always on the lookout for good chicken recipes ... something to break up the hamburger monotony.
ReplyDeleteI'll have to try this one.
LOL, Andrea! I love that term! I think I'm one of those, too. :)
DeleteAndrea, this would be a nice change to hamburger. Question is, what would the beef-aholic think?
DeleteI love chicken casseroles, Tex! Can't wait to try this one. It sounds wonderful. And easy. And we always have leftover chicken from everything, so it could easily be made with leftover chicken and broth made using the big plastic jar of "Chicken Base" I get at Sam's Club. Gotta try it!
DeleteHeyyyyyy, this looks really interesting! I have all of these ingredients! I think my littlies might really go for spaghetti from the oven...
ReplyDeleteVirginia, for some reason my boys have decided they don't care for spaghetti. Or anything else with tomato sauce, except for pizza. So the fact that this was called spaghetti didn't appeal to them at first. Once they saw it though, well, the seventeen year old ate four helpings:-)
DeleteWell, what could be bad about chicken and noodles, right? Smart boys!
DeleteI think all kids go through a red sauce rebellion phase. And then they grow out of it because a good red sauce, al dente pasta, meat... Oh mylanta, I'm hungry just thinking of it! ;)
Mindy, this sounds like something I'd love to make! My family loves anything with pasta. I'll give it a whirl!
ReplyDeleteThey'll like this then, Missy. And you can do the lower fat version like I did.
DeleteYes, I'm always on the look out for a new casserole!
ReplyDeleteAnd this one looks like it will hit the spot with my guys. They love carbs and protein. Add a sauce and they love you forever.
You know, I always thought my younger boys were the big eaters, but now that our oldest has moved back in I find who the real culprit is.
Or maybe it's just that he's had to eat his own cooking for too many years...
LOL! Jan, he's just not one to look a gift horse in the mouth :-)
DeleteThat's hysterical!
DeleteHmmm...I bet this would taste good without the chicken. I could maybe toss in some extra veggies as well and mix up the cheese a bit. And I didn't know you could freeze spaghetti. I would have thought it would turn to mush. oh just had an idea -- wonder what this would taste like using spaghetti squash? Now there's an idea worth exploring.
ReplyDeleteAnd yes, I love casseroles. I like that you can break them down into servings and freeze them and that you can pack all your veggies and protein into one dish and that they're usually no-fuss and they smell so good when they're cooking!!!!
Don't they smell good though? Must be all those flavors melding together.
DeleteOkay, you're in charge of the spaghetti squash version, Kav. Just make sure you let us know how it turned out. :-)
hmm I think it's too heavy for spaghetti squash.I haven't made the exact recipe though I did eyeball it a few times in her cookbook - hard to make it WW friendly esp when I 'need' garlic bread with it! my mom made almost this same recipe for potlucks for years- my sil and I would be up at night heating up leftovers in the microwave (she also made it when all of us were in visiting) pure comfort food.
Deletesusanna
If I get my photos uploaded, I'll be sharing another casserole on Friday. Our family loves them! Although the kids suggested multiple layers of cheese next time. I think with my family I should just make a cheese casserole! :)
ReplyDeleteSounds good to me:-)
Delete(Picture Homer Simpson... Mmmmm.... cheese casserole... mmm... Floor pie....) :)
DeleteMac and cheese is just a cheese casserole, right? And it's wonderful!