Wednesday, April 28, 2010

Chicken Spaghetti

The Menu:
Chicken Spaghetti

The Original Recipe:
I found this on cassicraves.blogspot. I love her blog. I find her cooking similar to my own; comforting! I did change a few things, so that recipe follows.

Chicken Spaghetti


1 16-ounce box spaghetti, broken into 2-inch pieces

1 cup chicken broth

2 cups cooked shredded chicken (a store-bought rotisserie chicken works perfectly for this)

2 cans cream of mushroom soup*

1 cup sour cream

3 cups shredded sharp cheddar cheese, divided*

1 4-ounce can green chilies, drained

1 small onion, finely diced

1 4-ounce can chopped pimientos, drained

1 teaspoon seasoning salt

Salt and pepper to taste



1. Cook spaghetti in chicken broth and water until al dente; drain. When spaghetti is cooked, combine with remaining ingredients except 1 cup shredded cheddar. Pour into a casserole dish and top with remaining cheese.

2. Bake at 350 degrees for 45 minutes or until bubbly.

* I have made this recipe as stated and it's delicious! I have also found another way of making it! Switch out 1 can of mushroom for 1 can of Cheddar Cheese (Campbells Healthy Choice) Soup. Omit the Shredded Cheese. Add in half a block of cream cheese. For a total comfort, add cooked crumbled bacon to the top before baking.





The Way I Made It My Own:
Of course, I changed a few things. I really don't like using that many cans of "cream of" soup in one recipe, but I found the campbells healthy choice no msg cans, so that is what I used. My family liked this dish. It was fast and easy to make and please.

Kowboy's Chicken Spaghetti


1 16-ounce whole grain box spaghetti, broken into 2-inch pieces

1 cup , low sodium, no msg chicken broth

2 cups cooked shredded chicken

1 can Healthy Choice, no msg, cream of mushroom soup

1 can healthy choice, no msg, cream of chicken soup

1 cup sour cream

1 cup shredded sharp cheddar cheese, divided

1 4-ounce can green chilies, drained

1 small onion, finely diced

1 cup frozen corn

1/2 cup french fried onions

Salt and pepper to taste


1. Cook spaghetti in chicken broth and water until al dente; drain. When spaghetti is cooked, combine with remaining ingredients except 1/2 cup shredded cheddar and fried onions. Pour into a casserole dish and top with remaining cheese and frenches fried onions.


2. Bake at 350 degrees for 45 minutes or until bubbly.

2 comments:

Cassie said...

I LOVE that you added French-fried onions to the top of this! I am SO doing that next time.

Next time you make it, try making double and freezing half. I did that last time I made this, and I think it tasted even better out of the freezer! That sounds crazy, I know, but it's true!

4*KowBoys said...

yay! Glad I gave you some inspiration. I completely agree that it would taste great as it sits or as leftovers. I have 4 boys (1 is a teenager) and a hubby, so my 13x9 casserole dish was empty! I will have to try the freezing thing. I love quick dishes! Thanks!