Thursday, June 26, 2008

Chicken Spaghetti

So I didn't take the best photo of this in the world, but it really is a wonderful dish. Oh, and I left out the pimentos this time because I couldn't get the jar open and Grant wasn't home yet. I didn't think it would affect the dish that much, and taste-wise, it didn't, but it is nice to have the specks of red in there. Corban's not crazy about it because of the onion and pepper, but he's just goofy that way. This came from the Pioneer Woman, whose recipes we have really enjoyed.


2 cups cooked chicken, packed
2 cans cream of mushroom/chicken soup, or homemade recipe I posted yesterday
2 cups shredded sharp cheddar cheese
1 small onion, finely diced
1/4 cup green pepper, finely diced
1 4 oz can diced pimentos, drained
1 1/2-2 cups chicken broth
1 t. seasoned salt
1/8 - 1/4 t. cayenne pepper
salt and pepper to taste
2 1/2 - 3 cups broken up spaghetti noodles
1 cup shredded cheddar cheese

Boil a whole chicken (or parts) until done. Remove 2 cups of broth and
cook spaghetti in the rest of the broth until al dente. When spaghetti is cooked, combine with deboned and chopped chicken, soup, 2 cups cheese, onion, pepper, pimentos, and seasonings. Add broth slowly, enough to make it very stirrable but not soupy. When it's seasoned to your liking, put in a casserole dish and top with 1 cup shredded cheese. Bake at 350 for 30-45 minutes or until bubbly.

If you check out the Pioneer Woman's site, she has a step-by-step tutorial on it. Not that it's hard or anything, but the pictures are cool.

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