Chicken Spaghetti

Ingredients 

• 1 whole raw chicken, cute into 8 pieces 
• 1 pound thin spaghetti, broken into 2-inch pieces 
• 2 1/2 cups shredded sharp Cheddar 
• 1/4 cup of diced green bell pepper
• 1 teaspoon of seasoned salt
• 1/8 to 1/4 teaspoon cayenne pepper 
• Two 10 3/4-ounce cans cream of mushroom soup
• 1 medium onion, finely diced
• Salt and freshly ground black pepper 

Directions 

1. Preheat oven 350 degrees Fahrenheit.
2. Bring a large pot of water to a boil.
3. Add chicken pieces to the boiling water for 10 minutes.
4. Return heat to medium-low simmer, 30 to 45 minutes.
5. Remove the chicken and 2 cups of the chicken cooking broth from pot.
6. When chicken cools, remove the skin and pick out the meat to make two generous cups.
7. Combine the chicken, mushroom soup, 1 1/2 cups cheese, green peppers, red peppers, onions, seasoned salt, cayenne and sprinkle in the salt and pepper.
8. Stir in 1 cup of reserved chicken cooking broth.
9. Adding an additional cup if needed.
10. Place mixture in casserole pan and top with the remaining 1 cup of cheese.
11. Bake for 45 minutes (if cheese on top starts to get too cooked, cover with foil).

— Janet Aycock

Source — Janet Aycock
Prepared by Hannah Aycock
Louisiana Anthology
July 22, 2019