About
Mmm, that's what we're talking about! Now That's Chicken Spaghetti! Yes indeed, this is the good stuff, all the way through. With melty, sharp cheddar on top, this pasta bake brings the depths of flavors with tender, poultry-flavored spaghetti and juicy bites of chicken. Fresh garden veggies, cooked in rich butter, creamy and hearty mushroom soup, and a touch of hot sauce add new dimensions and elements to each bite. You'll be wondering what chicken spaghetti was ever like before Now That's Chicken Spaghetti!
Ingredients
- 1 (4-pound) whole chicken
- 4 tablespoons kosher salt, plus more, to taste
- 1 bay leaf
- water, to taste
- 8 ounces spaghetti
- 3 tablespoons butter
- 1 large yellow onion, chopped
- 1/2 medium-sized green pepper, coarsely chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 1 (10.75-ounce) can cream of mushroom soup
- 1 (28-ounce) can diced tomatoes, drained
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/8 teaspoon freshly ground black pepper
- 1 cup medium cheddar cheese, shredded
Directions
Step 1 -In a large Dutch oven, add the chicken, 4 tablespoons of the salt, the bay leaf, and enough of the water to cover the chicken.
Step 2 -Bring the chicken mixture to a boil over high heat.
Step 3 -Cover the Dutch oven and reduce the heat to medium-low.
Step 4 -Allow the chicken mixture to simmer until the chicken reaches an internal temperature of 165 degrees F in its thickest part, about 1 hour.
Step 5 -Transfer the chicken to a clean plate and allow it to cool completely, about 20 minutes. Reserve the broth mixture in the Dutch oven.
Step 6 -Remove and discard the bay leaf.
Step 7 -Once the chicken has cooled, remove and discard the skin and bones.
Step 8 -Cut the chicken meat into bite-size pieces.
Step 9 -Preheat the oven to 350 degrees F.
Step 10 -Coat a 13x9-inch baking dish with nonstick cooking spray.
Step 11 -In a separate bowl, reserve 1/4 cup of the broth mixture from the Dutch oven.
Step 12 -In the Dutch oven over high heat, bring the remaining broth mixture to a boil.
Step 13 -Break the spaghetti into thirds.
Step 14 -Add the spaghetti to the Dutch oven and cook until tender, about 12-15 minutes.
Step 15 -Drain the spaghetti, discarding the cooking broth mixture, then place the spaghetti back in the Dutch oven.
Step 16 -In a large skillet over medium-high heat, melt the butter.
Step 17 -Add the onions, the peppers, the celery, and the garlic to the melted butter and sauté until tender, about 5 minutes.
Step 18 -Add the vegetable mixture to the spaghetti in the Dutch oven.
Step 19 -Add the cream of mushroom soup and the reserved broth mixture to the spaghetti mixture and stir to combine.
Step 20 -Add the cooked chicken, the diced tomatoes, the Worcestershire sauce, the hot sauce, and the pepper to the spaghetti mixture and stir to combine.
Step 21 -Taste the spaghetti mixture for seasoning and add the extra salt, as needed.
Step 22 -Spoon the spaghetti mixture into the prepared baking dish.
Step 23 -Top the spaghetti with the cheddar cheese.
Step 24 -Bake the casserole until the cheese melts, about 15-20 minutes.
Step 25 -Serve hot.
