Ingredients:
1 lb shredded chicken
1 lb thin spaghetti, broken into 2 inch pieces
2 cans (10 3/4 oz each) cream of mushroom soup
2 1/2 Cups shredded cheddar
1 small onion (I usually leave this out b/c family hates onions)
1 tsp seasoned salt
Dash ground pepper
1/8 to 1/4 tsp cayenne pepper, to taste
Add chicken to a pot and boil. I use chicken tenderloins. Remove chicken from water and reserve 2 cups of chicken broth for later. Shred chicken. Cook pasta al dente.
Place mushroom soup, 2 cups cheese, and seasonings in large bowl and mix. Add, chicken, pasta and 2 cups of reserved chicken broth. Mix well and pour into 9×13 casserole dish. Spread remaining cheese on top. I always add extra cheese! Cook at 350 for 35-45 minutes or cheese is bubbly.
This is so easy to make and it lasts us several days. I love making it on a Friday and everyone can just nibble off the leftovers all weekend.
Enjoy!
{ 4 comments… read them below or add one }
That looks yummy! I love spaghetti and have thought about cooking Chicken spaghetti, but have never tried to before now that is!
Thanks!
Dian
This is one of my favorite things. I just made some spaghetti tonight and cooked extra so tomorrow…..Chicken Spaghetti! Thanks for the great post!
Funny … I cook this same recipe only with whole grain rice & instead of 2 cans of soup, I use only one & add a little milk to make it the right consistency – a little cheaper this way. I also don’t mix the cheese, but simply put it on top – might save a little $$ here too. Wonderful dish & also freezes well!! Thanks for posting! We’re gonna try the spaghetti (whole grain) … nice change & the kids don’t taste the difference in whole grain vs. regular pasta!!!!!
Kelly, I’ve made it with whole grain several times. I’ve also made it with ham b/c that is what was on hand. Never made with rice, and I have a ton of that so I might have to try it. Thanks for leaving a comment.