TLLH Cooks: Chicken Spaghetti
So I don’t claim to be some renowned chef, but lately, I’ve been rocking the kitchen. Two weeks ago I made some chicken and dumplings in my crock pot and it was amazing! It was the hubs first introduction to chicken and dumplings which just seems crazy to me - I mean, everyone ate that as a kid. I had all intention of blogging the recipe and the one picture I took, but just haven’t (more on that later). I also made some bomb.com Tomato Soup. Yes, I said bomb.com, and it’s totally true. If you made it, you’d say the same thing. I’ll share the recipe later…
But for now, I must tell you about the chicken spaghetti I made this week. I signed up to take one of my favorite families dinner on Monday since the sweet momma is on bed rest. I figured I needed something that would appease all ages (grandparents, parents, and a 3 and 5 year old), and what better to do so than chicken spaghetti.
Side note: my mom used to make it all the time and we would double the batch so we had some for the neighbors. They did the same when they made it. WHY aren’t people super friendly and thoughtful like that with their neighbors now day?
But I digress… make this chicken spaghetti for dinner tonight! It’s amazing. We had it for dinner Monday and lunch everyday since. It’s super tasty and rather easy.
The goods:
3 chicken breasts cooked and shredded
1 box of spaghetti (break into smallish pieces)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 jar (4 oz) of Diced Pimentos - do NOT leave these out
Half of a Green Pepper, Diced
Half of an Onion, finely diced
1 TBSP Lawry’s Season Salt
1/4 tsp Cayenne Pepper (if you’re a pansy, use 1/8 tsp)
Salt and Pepper, duh.
3 cups Cheddar Cheese, Grated (I like to grate my own because I think it’s better)
The Rules:
First, rinse your chicken and then boil it. (BTW, you could easily use one of those rotisserie chicken hat come cooked at the store.) Boil the chicken for around 25 minutes, until all pink is gone. In the meantime, dice your onion and green pepper, and drain the pimentos. When your buzzer sounds, pull out the chicken breasts to cool and reserve 2 cups of chicken broth. Once the chicken has cooled to the touch, shred it into bite size pieces.
Now, dump your noodles into the remaining chicken broth and bring to a boil. Cook the spaghetti for several minutes until al dente, but make sure not to overcook it since you’ll bake it later.
Once the spaghetti is cooked, drain and combine with the chicken, onion, pepper, pimentos, spices listed above, and 2 cups of cheddar cheese. Stir stir stir. Slowly add the chicken broth. You want it to be a good consistency that easily stir-able, but definitely not soupy.
Dumb into a casserole dish. Sprinkle with the remaining two cups of cheese and bake at 350 for 35-45 minutes.
I’m not even joking when I say this is absolutely delish. Go home, cook it, and ENJOY!!
(Repice adapted from Pioneer Woman)
