Tuesday, March 15, 2011

Creamy Chicken Spaghetti

I promise, it really does taste as good as it looks. You know this one is a keeper if your husband tells you "honey you can make this ANYTIME you want." HA!

Ingredients:
■2 cups Cooked Chicken
■3 cups Dry Spaghetti, Broken Into Two Inch Pieces (I used whole grain)
■2 cans Cream Of Mushroom Soup (I used fat free cream of chicken & mushroom)
■2 cups Grated Sharp Cheddar Cheese
■¼ cups Finely Diced Green Pepper (I'm lazy and used frozen veggies)
■¼ cups Finely Diced Onion
■1 jar (4 Ounce) Diced Pimentos, Drained (found by the olives/pickles in the grocery store)
■2 cups Reserved Chicken Broth From Pot (I used canned broth since I had frozen chicken)
■1 teaspoon Lawry's Seasoned Salt
■⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
■Salt And Pepper, to taste (I omited salt since I used canned broth)
■1 cup Additional Grated Sharp Cheddar Cheese

Directions:

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Oh yeah! Watch that cheese melt yummmmmm!

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Look at this hunk of goodness right here! My mouth is watering as I type.

My notes: I wanted to follow the original directions exactly before I attempted to crock pot it. I will say next time, I totally will throw it my crock pot. You may wonder HOW THE HECK DO YOU CROCK POT THIS?
This is what I would do:
Throw chicken, pimentos, peppers, onions, 1 can of broth, both cans of soup, cayenne pepper, pepper in the crock pot and let cook all day on low. When I get home, cook spaghetti till it's done (not al dente). Dump everything out of the crock pot and mix in the 2 cups of cheese + spaghetti noodles and top with cheese. Everything is already hot and cooked thoroughly so I probably wouldn't put in the oven but you definitely could if you wanted the cheese to get bubbly (just remember if you put in oven to cook noodles al dente so they don't get mushy).
Original recipe from the phenomenal Pioneer Woman with beautiful pictures HERE!

Linked up: Designs by Gollum

1 comment:

  1. I love this recipe. My mother in law found it also on Pioneer woman website. She left out the green peppers and pimentos and added a can of rotel instead. Sooo Yummy! Just ate it over Christmas.

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