Recently my precious friend, Jamie, and I were discussing what’s for dinner. She and her husband frequently host college students from their church at their house and she gets the daunting task of feeding them. Yikes. She is tired of the same ol’ casserole and was wondering what she could feed these ravenous college kids.
Jamie, this one is for you. (If you’re feeding a huge crowd of hungry college kids, like Jamie, I suggest you double this recipe)
This Chicken Spaghetti recipe is courtesy of my muse, The Pioneer Woman. You can see the blow by blow of her recipe here. She also has it in her cookbook which I have been using quite a bit lately. I have made a few small changes (please forgive me P-Dub) but I seem to be unable to follow any recipe to the letter.
1 cut up chicken
1 box (1 lb.) whole grain thin spaghetti
2 cans of cream of whatever (mushroom, celery, chicken, etc.)
2 cups low sodium chicken broth
2 Tbs. butter
1/2 onion, diced
1 red bell pepper, diced
1 cup shredded cheddar cheese
Lawry’s season salt
1. Put chicken pieces in pot and cover w/ water. Bring to a boil then simmer until chicken is cooked, about 20 min.
Note regarding chicken: Cut off as much skin and fat as possible. Also -buy a chicken that is already cut up. The other week Target was out of the cut up variety so I bought a whole chicken (the kind you would get for roasting) and cut it up myself. This is a time consuming, messy process. Don’t do it. Additionally, if you are feeling lazy (which I am quite often) you can always get a rotisserie chicken from the deli section of the grocery store.
When the chicken is done take it out and set aside to cool. DO NOT toss the water, save it to cook the pasta in.
2. Cook onion and bell pepper in butter until just tender. PW does not have this step in her cookbook. I’ve made it both ways and prefer it this way.
3. While waiting for water to boil again take the meat off the bone and put in a large bowl. Cook pasta until al dente. Don’t get too carried away w/ your chicken picken’ b/c it only takes 3 or 4 minutes for thin spaghetti to cook. Drain and rinse pasta.
4. Combine everything in with the chicken. Press into a casserole dish that has been sprayed w/ Pam. Cover w/ foil and cook at 350 for 45 min. until bubbly.
This dish (plus a salad) served 4 adults and 5 small children with plenty of leftovers for the next night. I know you’ll love it!