Ah, spaghetti – that timeless classic that has graced many a family table. But have you ever tried it with a twist that’s creamy and cheesy, like a warm hug on a plate? Picture this:
tender chicken, tangled with spaghetti, all cloaked in a rich, cheesy sauce. It’s like your favorite childhood meal got an upgrade, and trust me, your family won’t stop talking about it.
Steps
- Begin by filling a pot with water and placing it on the stove to boil. Add the chicken pieces to the pot, bring it to a boil, then reduce the heat to medium-low and let it simmer for 30-45 minutes.
- While the chicken cooks, prepare the vegetables. Cut the green pepper and onion into fine dice and drain the pimentos. If the pimentos are sliced, dice them as well.
- Break the thin spaghetti into 2-inch pieces until you have about 2 1/2 to 3 cups. Once the chicken is cooked, remove it from the pot and set it aside to cool. Increase the heat and reserve 2 cups of the chicken broth.
- Cook the spaghetti pieces in the boiling chicken broth until they are very al dente, then drain and set them aside. Once the chicken has cooled, pick the meat off the bones and measure out 2 cups of packed chicken.
- In a large mixing bowl, combine the cooked spaghetti, chicken, two cans of Cream of Mushroom soup, diced green pepper, onion, pimentos, and 2 cups of grated sharp cheddar cheese.
- Season the mixture with 1 teaspoon of Lawry’s Seasoned Salt, black pepper, and cayenne pepper to taste. Gradually add the reserved chicken broth, stirring until the mixture is moist but not soupy.
- Taste and adjust the seasoning as needed, then transfer the mixture to a casserole pan. Top with an additional cup of grated sharp cheddar cheese.
- Bake the casserole at 350 degrees Fahrenheit for 35 to 45 minutes until hot and bubbly. If desired, you can freeze or refrigerate the dish before baking for later use.
Ingredients
- 1 whole chicken, cut into pieces
- 2 1/2 to 3 cups thin spaghetti, broken into 2-inch pieces
- 2 cans Cream of Mushroom soup (or 1 can Cream of Mushroom and 1 can Cream of Chicken & Mushroom soup)
- 1 onion, diced
- 1 green pepper, diced
- 4 oz jar of pimentos, drained and diced
- 2 cups sharp cheddar cheese, grated (plus an additional 1 cup for topping)
- 1 teaspoon Lawry’s Seasoned Salt
- Black pepper, to taste
- 1/8 to 1/4 teaspoon cayenne pepper, depending on preference
- 2 cups chicken broth
- Salt, to taste
Nutritional Values
Calories: 3500 kcal | Total Fat: 180 g | Saturated Fat: 80 g | Cholesterol: 850 mg | Sodium: 6000 mg | Total Carbohydrates: 250 g | Dietary Fiber: 10 g | Sugars: 15 g | Protein: 250 g
FAQ
- Can I use a different type of chicken for this recipe?
- Yes, you can use any cut of chicken you prefer. While the recipe suggests a whole fryer for a mix of dark and light meat, chicken breasts will work just as well. If you have leftover cooked chicken from another source, that’s perfectly fine too.
- What can I substitute for Cream of Mushroom soup?
- You can substitute Cream of Chicken & Mushroom soup, or use a combination of Cream of Mushroom and Cream of Chicken soups. Both options will work beautifully in the dish.
- How can I adjust the spiciness of the dish?
- The recipe suggests adding 1/8 to 1/4 teaspoon of Cayenne Pepper for a little kick. You can adjust the amount based on your preference. For a mild version, use less Cayenne, and for a spicier dish, feel free to add more.
- Can I prepare this dish in advance?
- Absolutely! You can prepare the dish, cover it well, and either freeze it unbaked or refrigerate it for up to two days before baking. This makes it a convenient option for meal planning.
- What should I do with leftover chicken meat?
- Leftover chicken meat can be used to make a variety of dishes. You could make chicken salad, season it for tacos, or use it in quesadillas or nachos. Or, you can simply enjoy it as is if you’re feeling a bit peckish!
Tips
- Avoid Overcooking Spaghetti: Cook the spaghetti until it’s very al dente, as it will continue to cook in the oven. This helps retain a pleasant texture and prevents it from becoming mushy.
- Customize Chicken Choices: While using a whole fryer provides a mix of dark and light meat, you can opt for just chicken breasts or use leftover cooked chicken. Just remember to add a bit of canned chicken broth if using pre-cooked chicken to maintain flavor.
- Adjust Seasoning to Taste: Start with the suggested amounts of seasoned salt, pepper, and cayenne, but taste and adjust according to your preference. This will ensure the dish is perfectly seasoned for your palate.
- Prepare in Advance: This dish can be made ahead of time and stored in the fridge for up to two days or frozen unbaked for convenience. Just ensure it’s well-covered to maintain freshness before baking when ready to serve.
Equipment
- Large Pot: For boiling the chicken and cooking the spaghetti.
- Casserole Pan: For baking the final dish.
- Cheese Grater: If you plan to grate your own cheese.
- Measuring Cups: Useful for measuring ingredients like broth and seasonings.
- Mixing Bowl: For combining all the ingredients before baking.
