Chicken Spaghetti Casserole Recipe

Chicken Spaghetti Casserole Recipe

 #Chicken #Spaghetti #Casserole #Recipe

(about 6 to 8 servings)

Ingredients:

• 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.)
• 3 cups chicken broth (I used low sodium.), divided per the directions
• 3 cups shredded cheddar cheese, divided per the directions
• 1/4 cup finely diced green bell pepper
• 1/4 cup finely diced red bell pepper
• 1/2 cup finely diced onion
• 2 cans (10 and 1/2 ounces each) cream of mushroom soup
• 2 teaspoons salt, divided per the directions
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Directions:

1. Preheat the oven to 350 degrees F.
2. In a skillet cook, on medium heat, cook the chicken until it’s cooked all the way.
3. In a big pot, add water and 1 cup of chicken broth.  Bring it to a boil and then cook the spaghetti pieces according to the directions on the box to aldente.  Drain the spaghetti once it’s done cooking.
4. In a huge bowl, add 1 and 1/2 cups of the shredded cheddar cheese, finely diced green and red bell peppers, finely diced onion, 2 cans of cream of mushroom soup, 1 teaspoon of salt, black pepper, cayenne pepper, the cooked chicken, the cooked spaghetti, and the remaining 2 cups of chicken broth.  Mix everything together.
5. Taste it.  If it needs more salt (especially if you used low sodium chicken broth), then add more salt at this point.  I added the remaining 1 teaspoon of salt.
6. Pour everything into a 13 x 9 inch dish.
7. Sprinkle the remaining 1 and 1/2 cups of shredded cheese on top.  (Extra cheese goes here if you want it.)
8. Bake it for 45 minutes or until it’s bubbly and the cheese has slightly browned.

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