Oh comfort food, there is nothing like it? Sometimes you and your family just need a dinner that includes a big yummy casserole that fills you with joy and happiness. This chicken spaghetti recipe fits the order. It's fairly easy to make and keeps for a few days in the refrigerator (the left-overs are delicious). I grabbed this recipe from the Pioneer Woman's cookbook The Essential Recipes (linked below) and I changed a couple of things after making this several times.
Ingredients
- 4 cups chicken stock
- 12 oz uncooked spaghetti, broken into thirds
- 2 cups home-made mushroom soup, or (2 10-ounce cans of store-bought)
- 2 cups shredded cooked chicken (you can use rotisserie chicken as well)
- 1/2 cup finely diced onion
- 1 green pepper, finely diced
- 1 red pepper, finely diced
- 1 tsp Lawry's season salt
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 3 cups grated sharp cheddar cheese
- 1 cup grated Monterey Jack cheese
- 1/2 cup dry sherry
- 2 tbsp butter
Instructions
- Preheat the oven to 350°Bring a large pot of water to a boil, add 2 cups of the chicken stock to the pot. Once the stock and water are boiling add the spaghetti and cook according to the directions on the box. Drain the spaghetti and pour it into a very large bowl. Meanwhile, in a large skillet melt 2 tbsp of butter, than add the onion, red and green bell peppers and sautè for about 6-8 minutes or until softened.Add the cream of mushroom soup to the bowl, add the cooked chicken, the sautèd vegetables, add seasoned salt, kosher salt, pepper, 1 1/2 cups of the cheddar and Monterey Jack cheese, the dry sherry, and the remaining 2 cups of chicken stock. STIRMake sure to taste the mixture and add more salt and pepper if needed. Pour the mixture into 9 x 13 pan. Top the mixture in the 9 x 13 with remaining 1 1/2 cup of sharp cheddar cheese. Bake in the preheated oven uncovered for 35-40 minutes. Take it out and let it sit for 10 minutes before serving.HAPPY EATING!!
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