CHICKEN SPAGHETTI CASSEROLE

If life has gotten greater hectic (otherwise you simply live for easy food 12 months a 12 months like I do) then this put up is a need to study.  I to begin with made this meal for my sister and her own family multiple months ago.  I put it together in a disposable pan and iced over it.  All she needed to do was to defrost it and pop it in the oven.  before I iced over it, my husband and that i sneaked a chunk (we had to make sure it wasn’t toxic) and oh my it became so tasty.  My husband said that we needed to make it once more for us.

CHICKEN SPAGHETTI CASSEROLE

speedy ahead to now and that i’ve subsequently gotten around to creating it again.  This time I baked it right away and we dug into it.  It became just as appropriate (if no longer higher) than we remembered it being.  It makes a ton of meals so my husband portioned it into bins to experience for lunch in the course of the week.  This meal heats up absolutely well as leftovers, which is a great issue for my poor husband eating it on a daily basis after day.

I cooked the fowl, however sense loose to use pre-cooked fowl in case you’re clearly tight on time.  sense loose to add extra cheese to the pinnacle earlier than you bake it.  We observed that even more cheese on pinnacle would paintings very well (so upload extra in case you want), but extra cheese inside the pasta isn’t actually very beneficial way to all of the delicious soupy creaminess.

CHICKEN SPAGHETTI CASSEROLE

Ingredients:
  • 3 cups chicken broth (I used low sodium.), divided per the directions
  • 3 cups shredded cheddar cheese, divided per the directions
  • 1 pound chicken, cut into cubes (I used chicken breast tenders.)
  • 1 pound spaghetti, broken into 2 inch pieces (It doesn’t have to be exactly 2 inches.)
  • 1/2 cup finely diced onion
  • 2 cans (10 and 1/2 ounces each) cream of mushroom soup
  • 1/4 cup finely diced green bell pepper
  • 1/4 cup finely diced red bell pepper
  • 1/4 teaspoon black pepper
  • 2 teaspoons salt, divided per the directions
  • 1/4 teaspoon cayenne pepper


Instructions:

  1. Preheat the oven to 350 degrees F.
  2. In a skillet cook dinner, on medium warmness, cook the chicken until it’s cooked all the way.
  3. In a big pot, upload water and 1 cup of bird broth.  deliver it to a boil and then cook dinner the spaghetti portions consistent with the guidelines on the field to aldente.  Drain the spaghetti as soon as it’s executed cooking.
  4. In a large bowl, upload 1 and half cups of the shredded cheddar cheese, finely diced inexperienced and crimson bell peppers, finely diced onion, 2 cans of cream of mushroom soup, 1 teaspoon of salt, black pepper, cayenne pepper, the cooked bird, the cooked spaghetti, and the final 2 cups of chook broth.  mix the whole lot together.
  5. taste it.  If it needs more salt (especially if you used low sodium hen broth), then add more salt at this point.  I delivered the last 1 teaspoon of salt.
  6. Pour the whole lot into a thirteen x 9 inch dish.
  7. Sprinkle the last 1 and 1/2 cups of shredded cheese on top.  (more cheese is going right here in case you need it.)
  8. Bake it for 45 minutes or till it’s bubbly and the cheese has barely browned.
READ ALSO OTHER RECIPES:

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel