Chicken Spaghetti
Total Recipe Yield: 12 portions
Portion Size: 1 big scoop
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: No
Ingredients
- 1 whole chicken pulled or 4 shredded chicken breasts
- 1 12 ounce package spaghetti noodles
- 1 chopped onion or 1/2 bag frozen chopped onions
- 1 stick of butter
- 3 cans cream of mushroom soup
- 1 can petite diced tomatoes
- 2 lbs shredded mild cheddar cheese
- Garlic powder (to taste)
- Black pepper (to taste)
Directions
- In a big pot boil chicken until done.
- Set chicken aside reserving the chicken water. Let chicken cool and then pull off the meat or shred.
- In the chicken water boil pasta until al dente. Reserve some water for sauce.
- In another large pan or pot (with high sides) sauté onions in the stick of butter for about 5 minutes or until onions are tender. Add pulled chicken, 3 cans cream of mushroom and diced tomatoes.
- Season to taste with garlic powder and black pepper. Simmer for about 7 minutes. Add stock to thin as needed.
- In a casserole dish, spoon a light layer of the chicken mix, layer half the spaghetti, spoon on 1/2 chicken mixture, top with 1/2 the cheese. Repeat with the rest of the spaghetti, chicken mixture and finish off with the cheese.
- Bake at 350 until just browning on top. Let it cool a few minutes before serving. We like to have green beans on the side.
*I have cheated by using pulled rotisserie chicken and then cooking the spaghetti with a box of chicken stock and water. It’s quicker and still delicious, but boiling a whole chicken is the MOST flavorful.
Why did you choose to submit this recipe?
"Chicken Spaghetti is one of Henley’s absolute favorites! I made it last night, sent her a picture and she requested it at her next visit. This year we had it for Christmas, and I’m pretty sure it’ll be our staple from now on. The recipe itself is not difficult and it’s always a crowd pleaser! I think it would be a HUGE hit in the dining hall. Chicken Spaghetti is great comfort food for cold wintry weather." - Melanie Beisert