26 October 2009


CHICKEN SPAGHETTI from my friend Sonya

Whole Chicken or Pkg of Thighs
1 Green Bell Pepper, cut in chunks
1 Onion, cut in chunks
1 lb spaghetti
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 can Rotel Diced Tomatoes & Chilies
Salt & Pepper
Poultry Seasoning, Rubbed Sage, Garlic Season All, other spices you like
Monterrey Jack or Mozzarella Cheese, shredded

Put chicken in large pot with enough water to cover it.
Add green pepper, onion, & spices.
Boil for 1 hour or until meat is pulling away from bone.
Take out chicken & leave water.
Boil spaghetti in chicken water.
Debone chicken & tear in bite size pieces.
Preheat oven to 350.
Mix in big bowl: cooked, drained spaghetti, chicken pieces, soups, chilies (not drained).
Put in 13x9 pan.
Sprinkle with additional salt & pepper.
Top with cheese (can mix a little of the cheese in the bowl with everything, too, if you like).
Bake for 20 minutes or until cheese melts.

Hint: Spices we use Rubbed Sage, Poultry Seasoning, Black Pepper, Salt, Garlic Season All, Italian Seasoning, Garlic Powder, & Crushed Red Pepper Flakes. All spices, just sprinkle over the top to coat the water, except red pepper flakes - just a dash of those.

Tip: Bruschetta goes real well with this dish!

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