Recipe Background
You haven't had chicken spaghetti like Momma's Chicken Spaghetti! Never before have you experienced a sauce so creamy, some spaghetti so bouncy, or chicken so perfectly cooked as they are served up in this dish. Like they say, she does know best! So, when you're craving something good and comforting, make Momma's Chicken Spaghetti!
You haven't had chicken spaghetti like Momma's Chicken Spaghetti! Never before have you experienced a sauce so creamy, some spaghetti so bouncy, or chicken so perfectly cooked as they are served up in this dish. Like they say, she does know best! So, when you're craving something good and comforting, make Momma's Chicken Spaghetti!
Ingredients
- 1 whole raw chicken cut into 8 pieces
- 1 (16-ounce) box spaghetti
- 2 (10.75-ounce) cans cream of mushroom soup
- 2 1/2 cups sharp cheddar shredded, divided
- 1/4 cup green bell pepper finely diced
- 1/4 cup red bell pepper finely diced
- 1 medium onion finely diced
- 1 teaspoon seasoned salt
- 1/4 teaspoon cayenne pepper
- salt to taste
- freshly ground black pepper to taste
- parsley to taste, chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In a large pot of boiling water, add the chicken pieces and cook, about 3-4 minutes.
- Reduce the heat to medium-low and simmer the chicken pieces until they reach an internal temperature of 165 degrees F, about 30-45 minutes.
- Transfer the cooked chicken pieces to a clean plate and let them cool. Reserve 2 cups of the chicken broth in a glass measuring cup, leaving the remainder in the pot.
- Discard the skin from the cooled chicken pieces, then pull about 2 cups of the meat off of the bones.
- Add the spaghetti to the chicken broth in the pot and cook until al dente, according to the package directions. Drain the broth, then return the spaghetti to the pot.
- Add the shredded chicken, the cream of mushroom soup, 1 1/2 cups of the cheese, the green bell peppers, the red bell peppers, the onions, the seasoned salt, the cayenne, the salt, and the pepper and stir to combine.
- Stir 1 cup of the reserved chicken broth into the chicken mixture. Note: If the mixture is too thick, add the remaining chicken broth, a little at a time, until the desired consistency is reached.
- Evenly pour the chicken spaghetti into the prepared baking dish, then evenly sprinkle it with the remaining cheese.
- Bake the chicken spaghetti until it is bubbly, about 45 minutes. If the cheese begins to brown too quickly, cover the baking dish with foil.
- Serve the chicken spaghetti garnished with the parsley.
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