Monday, January 4, 2016

Chicken Spaghetti:

My boyfriend has given me some of the best cookbooks over the past few months!
This recipe comes from one of them, and it is awesome!
It did take a little while to put together, but it's not hard at all,
and you get two dinners out of your effort!!
The flavor is really good...if you are more of a "spicy" food loving type of person, you may want to add some chopped up jalapeno peppers, or amp up the cayenne pepper a few notches!
Otherwise, it's a perfect comfort food dish! Cheesy and Creamy!!
I hope you give it a try!

6-8 chicken breasts, cut into bite size pieces
1 pound spaghetti, broken into 2 inch pieces
1 (4 oz.) jar diced pimientos drained
1 small onion, finely diced
1/4 cup green bell pepper, finely diced
2 batches cream of mushroom soup mix (click here)
2 & 1/2 cups shredded cheddar cheese
2 cups chicken broth
1 teaspoon seasoning salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

In a large skillet, cook the chicken until no longer pink in the center; set aside.
Cook spaghetti according to package instructions to al dente; drain and place in a large bowl.
Add the chicken, pimientos, finely diced vegetables, and 2 cups of cheese to the pasta; use two forks to combine.

Stir together the cream of mushroom soup, chicken broth, season salt, black pepper and cayenne pepper. Add to the pasta mixture and stir until well combined.
Pour into 2, greased baking dishes.

To Freeze:
-place a piece of wax paper on top the casserole, pressing down to actually touch the pasta mixture.
Cover the dish with a lid or foil. Freeze for later use!
Thaw completely and move on to the baking step!

To Bake:
-Top with remaining 1/2 cup cheese (honestly, I used more like 1 cup of cheese per pan at this point!).
Bake at 350 degrees for 35-45 minutes or until hot through and bubbly.

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