Spaghetti Chicken

Chicken Spagehetti
Chicken Spagehetti
by Tana Parks

1 whole raw chicken, cut into 8 pieces                    1 lb 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
·         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.)
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.         CATEGORIES: Chicken Main Dish Pasta Dishes

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-spaghetti-recipe.html?oc=linkback

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