Chicken Spaghetti

This easy recipe comes from The Pioneer Woman, Ree Drummond. 

Without a doubt,  you too will agree it is great --

Enjoy!

 

 

Recipe courtesy of Ree Drummond

Ree's Chicken Spaghetti

 

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8 servings

 

Ingredients

• 1 whole raw chicken, cut into 8 pieces
• 1 pound thin spaghetti, broken into 2-inch pieces
• 2 1/2 cups shredded sharp Cheddar
• 1/4 cup finely diced green bell pepper
• 1/4 cup finely diced red bell pepper
• 1 teaspoon seasoned salt
• 1/8 to 1/4 teaspoon cayenne pepper
• Two 10 3/4-ounce cans cream of mushroom soup
• 1 medium onion, finely diced
• Salt and freshly ground black pepper

Directions

Preheat the oven to 350degrees F.
Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes.

Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. Discard the bones and skin.

Cook the spaghetti in the chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese, the green peppers, red peppers, seasoned salt, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.

Place the mixture in a 9- by 13-inch casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too dark, cover with foil.)