Okay I did it. I stuck to the recipe word for word…OK I only put 1 3/4 of a cup of chicken stock in, but other than that, I did it. No lie.
I was a little miffed at the thought of cutting up a whole chicken and boiling it and then tearing all the meat off. What, don’t they sell boneless, skinless chicken breasts in Oklahoma? But you win Ree. Chicken does taste way better this way, and its less expensive, and I took out some serious aggression on that poor chicken. WOW, that’s some good therapy there!
Here is all the stuff you will need for Chicken Spaghetti. It says it serves 6-8, that is generous helpings. It filled my big casserole to the brim.
1 cut-up fryer chicken
1 pound thin spaghetti, broken into 2 inch pieces
1 4oz. jar diced pimientos, drained
1 small onion diced
1/4 cup finely diced green bell pepper
2 cans cream of mushroom soup
2 1/2 cups grated cheddar cheese
1 tsp Lawry’s seasoned salt
fresh ground pepper to taste
1/8 or 1/4 tsp cayenne pepper to taste
preheat oven to 350
1. chop up the chicken put in a stock pot with water, bring to a boil cook about 25 minutes
2. remove chicken from water
3. remove 2 cups of broth from the pot and set aside.
4. bring the remaining broth back to a boil and add the spaghetti to the boiling stock. cook it al dente
5.Now mix everything together including the stock, (this is where I left out 1/4 cup of the two cups of stock. **reserve 1/2 cup of cheese for topping the casserole with. Dump it all in a baking dish 9×13. bake for 35-45 minutes.
My kids gave it thumbs up!