Chicken Spaghetti Casserole

Chicken Spaghetti Casserole


1 whole raw chicken, portioned into 8 pieces

1 pound of thin spaghetti, snapped into 2-inch lengths

1/8 to 1/4 teaspoon of cayenne pepper

1/4 cup of finely chopped green bell pepper

1/4 cup of finely chopped red bell pepper

1 medium onion, finely chopped

2 1/2 cups of shredded sharp Cheddar cheese

Salt and freshly ground black pepper to taste

1 teaspoon of seasoned salt

Two cans (10 3/4 ounces each) of cream of mushroom soup


Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Fill a large pot with water and bring it to a boil. Carefully add the chicken pieces to the boiling water. Let them boil briefly, then reduce the heat to medium-low and allow them to simmer for 30 to 45 minutes.

Once the chicken is cooked, remove it from the pot, reserving 2 cups of the broth. Allow the chicken to cool; then remove the skin and shred the meat to yield about 2 cups.

Cook the spaghetti in the same pot using the broth in which the chicken was cooked. Aim for al dente pasta, ensuring it is not overcooked.

In a large mixing bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, 1 1/2 cups of the cheddar cheese, green and red bell peppers, onion, seasoned salt, cayenne pepper, and season with salt and black pepper as needed. Gently mix in 1 cup of the reserved chicken broth, adding more if necessary to moisten.

Transfer the mixture to a casserole dish. Sprinkle the remaining 1 cup of cheddar cheese over the top …

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