Monday, November 19, 2012

Chicken Spaghetti



I am a huge fan of The Pioneer Woman's cooking show. I think what draws me there most is that she cooks for a busy family and I can relate. I first saw this recipe on her blog and they way it is described on there I didn't find it appealing. Then I watched her make it on the Foodnetwork and my mouth started to water so I thought I have to give that a try. I went to her blog to get the recipe and realized it wasn't the same. I went to the Food Network and it was different so I printed it instead and made it for my family. 

My kids are not fans of cheesy pasta so I took this recipe and put it in two small 9X9 pans instead of one 9x13 pan. One I put in the freezer and the other me and my husband devoured. Luckily there was some left over for another night because it was big hit. I also loved that I could take the other half out of the freezer on a day I just didn't feel like cooking. 

I wish my kids were like Ree's but they are just not willing to eat everything I make. So when they wont eat cheesy pasta I make them plain pasta with a little butter. I also changed the recipe slightly so if you want it exactly like hers click her name above and it will take you there. 


Ingredients

2 heaping cups cooked chicken
1 pound spaghetti cut into 2 inch pieces
2 cans cream mushroom soup
2 1/2 cup grated sharp cheddar cheese
1/2 of a large onion finely chopped
1 cup low sodium chicken broth
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1 tsp seasoned salt
1/8 tsp Cayenne pepper
salt and pepper

Directions

Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil and cook spaghetti for 9 minutes. Do not overcook, if anything slightly under cook it. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup chicken broth, adding an additional cup if needed. You don't want it too dry.

Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
Ready to freeze


3 comments:

  1. How did I miss this recipe? I love baked pasta dishes. You're so smart to freeze it too, perfect for either a busy, or a lazy day!

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  2. Thank you for your comment. :) Nice blog - I'm so pregnant and food obsessed that I'll stop by for sure. (All the time most likely)

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  3. Looks delicious and super simple..on my list to try!

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