Recipe: Chicken Spaghetti

Prep: 20 min
Cook: 1hr 20 min
Yield: 8 servings


  • 1 whole raw chicken, cut into 8 pieces
  • 1-pound thin spaghetti, broken into 2-inch pieces
  • 2 ½ cups shredded sharp Cheddar
  • ¼ cup finely diced green bell pepper
  • ¼ cup finely diced red bell pepper
  • 1 teaspoon seasoned salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Two 10 ¾ ounce cans cream of mushroom soup
  • 1 medium onion, finely diced
  • Salt and freshly ground black pepper


  1. Preheat the oven to 350 degrees F
  2. Bring a large pot of water to a boil. Add chicken pieces to the boiling water and boil for a few minutes, then return the heat to a medium-low simmer, 30 to 45 minutes
  3. Remove the chicken and 2 cups of the chicken broth from the pot. When the chicken is cool, remove the skin an pick out the meat (a mix of dark and white) to make 2 generous cups.
  4. Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 ½ cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth. Adding an additional cup if needed.
  5. Place the mixture in a casserole pan and top with the remaining 1 cup of cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 mins (if the cheese on top starts to get too cooked, cover with foil.)