Jan 3, 2012

Chicken Spaghetti Recipe

I love pasta recipes since pasta is the one dish that all my kids love and eat without complaining. And this particular recipe is great for big crowds or for when you bring food to a friend who had a baby or is sick since it makes so much food. For two families, I make a single batch for two or more families (like small group night) I double the recipe.

Chicken Spaghetti
1 1/2 pounds bone in chicken (I use a whole chicken cut up if I'm going to double the batch)
1 box of spaghetti
2 cans of cream of mushroom soup
1 8 oz cheddar cheese
1/2 onion divided
1 jalapeno (optional)
2 cloves garlic
season salt to taste (I use 1/2 t, but I don't use much salt in my cooking so you might need more)
cayenne pepper to taste (I use 1T)
1 red bell pepper

1. Place chicken pieces in a large stock pot and cover with water. Add 1/4 onion sliced into large pieces, jalapeno, and garlic. Bring to a boil and cook for 20 minutes. I remove the skin and extra fat before I cook the chicken.
2. Meanwhile dice bell pepper and the remaining 1/4 of the onion.
3. Shred cheese
4. In a huge bowl stir together the soup, 2/3 of the cheese, onion, pepper, and seasoned salt.

5. Once the chicken is cooked remove from water and pull 2 cups of stock from the pot and add it to the soup mixture.
  • I freeze the remaining broth in 2 cup portions to use in future cooking. This not only saves me money, but it is much healthier too.

6. Bring a new pot of water to boil.
7. Break spaghetti in half and cook 2 minutes less than the package directions.
8. Shred chicken

9. Add cooked spaghetti and chicken to the soup mixture and stir to combine.

10. Pour into a 9X13 baking dish (or a lasagna pan if you're doubling the recipe) cover with foil and bake 45 minutes at 350 degrees.
11. Top with remaining cheese and bake 5 minutes uncovered.
****Update, I made this with jack cheese and it tasted so much better and it was very creamy. I will not make it with cheddar cheese now that I've tried it with Jack.


12. Let it stand for a few minutes and serve. I'm sorry but my kids wouldn't wait for me to take a picture so here it the finished product with a few missing bites.


I hope you'll like this dish. I made it for my small group and a double batch fed 6 families for about $11. It's always a huge hit in my house and I love it since one batch feeds us two dinners. Warning-it does not freeze well so I recommend that you eat whatever is leftover that week.

**** Since whole chicken are so cheap, I usually make a double batch of the chicken and freeze the chicken and broth together to use a few weeks later. Plus cooking the chicken is truly the only time consuming part of this recipe. So the second time I make chicken spaghetti, it doesn't take very much time.

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