I’ve received several emails asking for my Chicken Spaghetti recipe that I made during my Baking Days a couple of weeks ago. It’s pretty easy, and it’s one of my favorite things to eat!
1 – 2 large onions
1 large bell pepper
1 whole raw chicken (seasoned with salt and peper)
2 packages of spaghetti noodles (we use whole wheat, but it works with either)
2 cans of Ro*tel (yeah, you don’t see the Ro*tel in the picture above because I completely forgot about it!!)
2 cans of whole black olives
2 can of mushrooms (or you can cut up raw mushroom & sauté them)
1 can of cream of chicken soup (or you can use homemade cream of chicken soup)
As much shredded cheese as you want to put in it (I got this recipe from my grandfather, and he used to put a block of Velveeta cheese in it — we just used regular cheddar cheese)
1. Salt and pepper the raw chicken and put it in a large pot of water to boil. (Make sure you take all of the insides out – like the liver and neck and stuff – if it has it in there).
2. Once the chicken is cooked through (the meat will start to fall of the bones), set it on a plate and let it cool.
3. When the chicken is cool (or coolER, sometimes I just can’t wait that long) take the chicken off the bones. You can then boil the chicken bones in a new batch of water if you want to you make some homemade chicken broth to freeze. (But you will need the large pot of chicken broth to boil the spaghetti noodles in later).
4. Dice the onion and bell pepper and sauté it in a little bit of olive oil in a skillet or pan. (Sauté is just a fancy word for cooking or browning something in a pan containing a small quantity of butter, oil, or other fat)
5. Put the spaghetti noodles in the pot of boiling broth to cook. Once the spaghetti noodles are cooked thoroughly, drain them.
6. Add all of the other ingredients (the onions, bell peppers, chicken, Ro*tel, olives, mushrooms, cream of chicken soup, and cheese) and mix together well.
7. Pour it into two 9×13 baking dishes. Cook one in the oven until the cheese is fully melted. Freeze the other to cook on a night you don’t feel like making something from scratch!
(FYI, I stretched the chicken and cooked 3 boxes of noodles for the 3 pans of chicken spaghetti that I made for baking day)