{"id":2811,"date":"2009-12-31T09:36:16","date_gmt":"2009-12-31T15:36:16","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=2811"},"modified":"2009-12-31T09:36:16","modified_gmt":"2009-12-31T15:36:16","slug":"chicken-spaghetti","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/12\/31\/chicken-spaghetti\/","title":{"rendered":"Chicken Spaghetti"},"content":{"rendered":"

Pioneer Woman<\/a> is a blog I’ve been following for a few years. \u00a0Ree Drummond has exploded in popularity, written a cookbook and has thousands and thousands of followers. \u00a0I love the food part of her blog the best. \u00a0I am incredibly jealous of her photography. \u00a0And I am amazed that she has the time to home school her kiddos.<\/p>\n

Anyway, this recipe for chicken spaghetti<\/a> comes from her. \u00a0I changed a few things; omitted the pimientos, added red bell pepper, more onion, more green bell pepper, less cheese and added the Panko bread crumbs for a nice crunchy topping.<\/p>\n

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Ben and I both really enjoyed this. \u00a0Ben said it “tasted healthy” and I think he meant that in a good way! \u00a0While it is not terrible for you, you could make it healthier by using fat-free, reduced sodium cream of mushroom soup, using even less cheese, whole wheat spaghetti noodles, skip the cheese on top and instead top with whole wheat bread crumbs mixed with a teensy bit of butter.<\/p>\n

This casserole seems like it would be pretty kid-friendly, but I have not tried it out on any kids so don’t take my word for it! \u00a0I did not freeze this dish, but baked it right away. \u00a0Pioneer Woman gives instructions for freezing, which would make this such a great meal to freeze and have on hand for a busy weeknight. \u00a0If you’re like me and only feeding a household of 2, then this meal could be split between two smaller dishes; one to eat that night and the other to freeze and eat later. \u00a0I like having stuff like that to use when I have a crazy week.<\/p>\n

Chicken Spaghetti<\/h5>\n

Courtesy of The Pioneer Woman<\/p>\n

Ingredients<\/h5>\n
    \n
  • 3 \u2013 4 chicken breasts (about 1 \u00bd pounds)<\/li>\n
  • 3 cups Dry Spaghetti, Broken Into Two Inch Pieces<\/li>\n
  • 2 cans Cream Of Mushroom Soup<\/li>\n
  • 1 \u00bd cups Grated Sharp Cheddar Cheese<\/li>\n
  • \u00bd cup Finely Diced Green Pepper<\/li>\n
  • \u00bd cup Finely Diced Red Pepper<\/li>\n
  • \u00bd cup Finely Diced Onion<\/li>\n
  • 1 \u00bd – 2 cups Reserved Chicken Broth From Pot<\/li>\n
  • 1 teaspoon Lawry’s Seasoned Salt<\/li>\n
  • \u215b teaspoons (to 1\/4 Teaspoon) Cayenne Pepper<\/li>\n
  • Salt And Pepper, to taste<\/li>\n
  • 1 cup Additional Grated Sharp Cheddar Cheese<\/li>\n
  • \u00bd cup Panko Bread Crumbs<\/li>\n<\/ul>\n
    Directions<\/h5>\n
      \n
    1. Bring a pot of water to a boil along with some whole peppercorns& kosher salt.\u00a0 If you have some carrot, celery, and onion, add them to the pot as well to make a more flavorful broth.<\/li>\n
    2. Add in chicken breasts and cook for 20 minutes, or until cooked through.\u00a0 Remove from water and transfer to a plate to cool.<\/li>\n
    3. If you added veggies to your broth, strain the broth, and add the broth back to the pot and heat to a boil.<\/li>\n
    4. Cook spaghetti in same chicken broth until al dente. Do not overcook.<\/li>\n
    5. Shred or chop the chicken into small pieces.<\/li>\n
    6. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.<\/li>\n
    7. Place mixture in casserole pan and top with remaining sharp cheddar and Panko crumbs.<\/li>\n
    8. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).<\/li>\n<\/ol>\n