Chicken Spaghetti Recipe

Name: Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, cut up, or 8 chicken thighs; 1 pound thin spaghetti, broken into 2-inch pieces; 2 cans cream of mushroom soup; 2 1/2 cups grated sharp Cheddar; 1/4 cup finely diced green bell peppers; 1/4 cup finely diced red bell peppers; 1 teaspoon seasoned salt; 1/8 to 1/4 teaspoon cayenne pepper; 1 medium onion, finely diced; Salt and freshly ground black pepper

Servings: persons

1 whole chicken, cut up, or 8 chicken thighs
1 pound thin spaghetti, broken into 2-inch pieces
2 cans cream of mushroom soup
2 1/2 cups grated sharp Cheddar
1/4 cup finely diced green bell peppers
1/4 cup finely diced red bell peppers
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
1 medium onion, finely diced
Salt and freshly ground black pepper

1
Place the chicken into a medium pot of water and bring to a rolling boil over medium-high heat.
2
Boil for a few minutes, then turn to a medium-low heat and simmer for 30 to 45 minutes.
3
Take the chicken out of the pot (leave the liquid for cooking the spaghetti) and let cool slightly.
4
Pick out the meat to make 2 generous cups.
5
Preheat the oven to 350 degrees F.
6
Cook the spaghetti in the broth from the chicken until al dente.
7
Do not overcook.
8
Drain the spaghetti, reserving about 2 cups of the cooking liquid.
9
Add the spaghetti to a large bowl and combine with the chicken, mushroom soup, 1 1/2 cups of the Cheddar, the green and red peppers, seasoned salt, cayenne, onions and salt and pepper to taste.
10
Mix in 1 cup of the reserved liquid at first, adding an additional cup if needed.
11
Place the mixture in a casserole pan and top with the remaining 1 cup Cheddar.
12
Bake until bubbly, about 45 minutes.
13
(If the cheese on top starts to get too cooked, cover the casserole with foil.)

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole chicken, cut up, or 8 chicken thighs, 1 pound thin spaghetti, broken into 2-inch pieces, 2 cans cream of mushroom soup, 2 1/2 cups grated sharp Cheddar, and more.

Yes, Chicken Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Spaghetti

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