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
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
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