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Chicken Spaghetti Recipe

   
 

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     Chicken Spaghetti

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 cut up fryer (2 c. chicken)
2 1/2 - 3 c thin spaghetti
2 cans cream of mushroom soup
1/2 c. onion
1/4 c. green pepper
3 c. shredded sharp cheddar cheese
1 t. seasoned salt
salt and pepper as needed
 

Instructions
Fill a pot with water and put on stove. Rinse chicken, put in pot and boil to a rolling boil. Boil for a few minutes before turning the heat down to medium low. Simmer for 30-45 minutes. Cut top and bottom off of green pepper. Rotate 90 degrees and cut down middle. Remove seeds and slice into very thin matchsticks. Rotate 90 degrees and slice into a fine dice. Cut onion in half, lay on side and make several vertical slices. Rotate 90 degrees and cut downward to dice.
Break spaghetti into 2 inch pieces and measure out 2 1/2 - 3 cups. Remove chicken from pot and turn up heat to high. Remove 2 c. broth and set aside. Dump spaghetti into pot and cook a few minutes. (Very al dente) Drain and set aside. Pick meat off of chicken until you have a packed 2 cups of chicken.
Mix together spaghetti, chicken, soup, veggies, 2 c. cheese, seasoned salt and salt and pepper in a large bowl. Add broth starting with 1 cup. Mixture should be stirrable but not soupy. Taste seasoning and adjust.
Place in casserole dish. You can freeze the dish or refrigerate for up to 2 days. Cook at 350 degrees for 35-45 minutes until hot and bubbly. Enjoy!


Originally Submitted
2/7/2008





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