Chicken Spaghetti is a classic, timeless casserole renowned throughout the decades. It’s no secret why: tender noodles plus juicy chicken plus creamy mushroom soup plus the refreshing bite of bell peppers equals “delicious” every time. Throw in some sharp cheddar cheese, and Chicken Spaghetti becomes the formula for a wonderful dinner every time!
Ingredients• 1 1/2 pounds chicken • 1 pound thin spaghetti, broken into 2 inch pieces • 2 (0.75 ounce) cans cream of mushroom soup • 2 1/2 cups sharp cheddar, shredded • 1/4 cup green bell pepper, finely diced • 1/4 cup red bell pepper, finely diced • 1 medium onion, finely diced • 1 teaspoon seasoned salt • 1/4 teaspoon cayenne pepper • salt, to taste • freshly ground black pepper, to taste
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil on the stove-top on high heat.
Boil the chicken for a few minutes, then reduce the heat down to medium-low, allowing the chicken to simmer in the water for 30-45 minutes.
Remove the chicken from the pot and let cool.
Remove about 2 cups of the broth produced by cooking the chicken.
Once the chicken has cooled, remove the skin and pull 2 cups of meat from the chicken.
For maximum flavor, cook the spaghetti in the same chicken cooking broth until al dente, following package directions.
Drain the spaghetti.
In a large mixing bowl, combine the cooked chicken, mushroom soup, 1 1/2 cups of the cheese, green peppers, red peppers, onions, seasoned salt, and cayenne. Season with salt and pepper to taste.
Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
Place the spaghetti and chicken mixture into a casserole dish.
Top with the remaining 1 cup of cheese. Bake, uncovered, until the cheese is bubbly, about 45 minutes. If the casserole starts to brown during the baking, cover it with foil.