Posted on Friday, July 1, 2011 | By QUILT Magazine | 1 Comment

Chicken Spaghetti

As presented in the Oct/Nov 2011 issue of QUILT Magazine

Ingredients:

1 fryer chicken

3 c. of spaghetti, broken into 2″ pieces

2 cans of Cream of Mushroom soup

1 medium onion, diced

1 medium green pepper, diced

4 ozs. of pimentos, drained & diced

2 c. of grated cheddar cheese

3/4 tsp. of salt

dash of pepper

Instructions:

Cook chicken in 8 cups of lightly salted water until tender.  Remove chicken to cool.  Set aside 2 c. of the broth and bring the remaining kettle water to boiling.  Add the noodles and cook; making sure they are partially done (since they will be baked later).  Pull the chicken off the bone; you will need at least 2 cups.  Place the cooked/drained noodles in a mixing bowl, add the chicken, soup (undiluted), peppers, onion, pimentos and 1 c. of the cheese.  Stir.  Add salt and pepper to the reserved broth.  Add seasoned broth to casserole (using 1-3/4 to 2c. of broth) until it’s moist.  Place the mixture in a buttered casserole dish and spread the remaining cup of cheese on the top.  Bake at 350˚ for 45 minutes or until bubbly.  Serves. 8.