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Chicken Spaghetti

Today when I chatted with Matt Swaim on the Sonrise Morning show/Sacred Heart Radio, the topic was chicken. Here’s a passage maybe familiar to you from the Bible, and a yummy photo and recipe from the Pioneer Woman site.

MATTHEW 23:37 – “O Jerusalem, Jerusalem, killing the prophets and stoning those who are sent to you! How often would I have gathered your children together as a hen gathers her brood under her wings, and you would not!”

CHICKEN SPAGHETTI

Ingredients

2 cups cooked chicken – either cook your own or use deli roasted

3 cups spaghetti, uncooked

and broken into two-in. pieces

2 cans cream of mushroom soup

3-4 cups grated sharp cheddar cheese

1/4 cup finely diced red or other colored bell pepper

1/4 cup finely diced onion

1 (4-oz.) jar diced pimentos, drained – optional 

2 cups chicken broth (can use broth you cooked chicken in or canned broth)

1 teaspoon or so Seasoned Salt

1/8 tsp. to 1/4 tsp. cayenne pepper

Salt and pepper, to taste

Instructions

Cook spaghetti in chicken broth until al dente. Do not overcook. (If you didn’t cook the chicken from scratch, use canned chicken broth to cook the spaghetti.

When spaghetti is cooked, combine with remaining ingredients except additional

1 cup extra sharp cheddar. 

Place mixture in casserole pan and top with remaining 1 cup sharp cheddar. 

Cover and freeze up to six months, cover and refrigerate up to two days, or bake

immediately: 350 for 45 minutes until bubbly. (If the cheese on top starts to

get too cooked, cover with foil).

Image

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