This Chicken Spaghetti is quickly going to become a family favorite. So simple to make and tastes absolutely delicious. This is comfort food at its best!
It’s already Monday again, I wish they wouldn’t come so quickly. I hate when the week-end is over, especially when the weather is finally nice.
I promised my sister I’d share a yummy meal so here it is.
This Chicken Spaghetti has got to be one of my favorite meals. It is true comfort food — it’s absolutely yummy!
I love this because it is so simple to make, especially when you use a rotisserie chicken (one of my favorite things at Costco) and tastes delicious! This is one meal that I know all my boys will devour which makes me love it even more. It makes a lot so we always have leftovers, which I think are a beautiful thing!
CAN I COOK MY OWN CHICKEN?
Of course you can, but I love the convenience of using a rotisserie chicken. If you want to cook your own chicken breasts, I suggest using about 2 medium size breasts.
SO MANY REASONS TO LOVE CHICKEN SPAGHETTI:
- QUICK AND DELICIOUS! Because you use a rotisserie chicken for this, and canned soups (I know some of you hate them, but I love their convenience), this is a fast and really easy dinner to make. You could also use canned chicken if you’re in a pinch.
- PANTRY FRIENDLY: The ingredients for this Chicken Spaghetti are basic, pantry staples that you mostly likely have already; spaghetti, cream of mushroom soup, chicken broth and a few seasonings.
- MAKE AHEAD OF TIME: You can prepare this ahead of time and put it in the fridge until you’re ready to bake. Just pull it out and pop it in the oven when you’re ready to eat. Can be made up to two days in advance.
- FREEZER FRIENDLY: This freezes really well, so sometimes I will make two and put one in the freezer. I put it in a foil pan and cover it will a double layer of foil. Freeze up to six months. Pull it out of the freezer and put it in the fridge the night before you want to bake it (or morning of is fine). Uncover and bake according to directions. It might need a little longer baking time if it is still partially frozen in the center.
- 2 cups shredded, rotisserie chicken
- 1 pound thin spaghetti, broken into 2-inch pieces
- 2 cans cream of mushroom soup
- 3 cups grated cheddar cheese, divided
- 1/4 cup onion, diced
- 1/4 cup green or red pepper, diced
- 1 tsp. Lawry’s seasoned salt
- Fresh ground pepper to taste
- 1/8 to 1/4 tsp. cayenne pepper
- 1 (14.5 oz) can chicken broth
- Break noodles into 2 to 3 inch pieces and cook according to package directions.
- Place cooked noodles into a large bowl. Add the shredded chicken, cream of mushroom soup, 2 cups of the cheese, onions, green peppers, seasoned salt, pepper, cayenne pepper and chicken broth. Stir together well, then taste it to see if you need to add more seasonings.
- Pour into a 9×13″ glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese and bake at 350 degrees for 30-35 minutes, or until hot and bubbly.
Adapted from: The Pioneer Woman Cooks