As many of my readers know, I have a feature called “In the Crockpot”. I try to share recipes that I’ve made in the crockpot and are hits in our house. Today, I have something new….a new feature called “In the Kitchen”. It pertains to cooking too, but this is cooking the old fashioned way and without a crockpot.
My first recipe is “Chicken Spaghetti”. I don’t know how many of you read the blog, The Pioneer Woman. I’ve read her off and on since I started blogging. If you haven’t already checked her out, you should. Anyway, I was over there looking for her macaroni and cheese recipe when I came across her chicken spaghetti recipe. It just sounded so delicious that I had to try it, except do it MY way!!
So, here you have Chicken Spaghetti….
3 boneless skinless chicken breasts 2 cups grated/shredded cheddar cheese
1/4 cup chopped onion 1/4 cup chopped red or green pepper
2-3 TBLS. finely chopped sun-dried tomato (optional) 1 cup cheddar cheese (addtional for topping)
1 can cream of mushroom soup 1 can cream of chicken soup
3 cups dried spaghetti, broke into 3rds 2 cups reserved chicken broth (from pot)
seasoning salt, salt, and pepper to suit taste poultry seasoning (optional)
Preheat oven to 350°. Boil chicken in pot with salt, pepper and poultry seasoning. When done, remove from pot and reserve 2 cups of broth. Add dried spaghetti to boiling broth pot and cook until al dante; drain when done. While spaghetti is cooking, cut up/shred chicken. Mix shredded cheddar cheese, cream of mushroom soup, cream of chicken soup, seasoning, onion, peppers, sun-dried tomato and chicken. After drained, add al dante cooked spaghetti and mix. Slowly add in the 2 cups of reserved chicken broth. Mixture should be creamy, not too wet or too thick. (I used the whole 2 cups.) Pour into casserole baking dish and top with remaining 1 cup shredded cheddar cheese. Bake for 30-45 minutes or until bubbly and warm through. If the cheese gets too dark, cover with aluminum foil.
And this is what it looked like….