I’m leaving for Oklahoma tomorrow morning to spend Thanksgiving with my grandmother, mom, aunts, and cousins. I’ll be cooking the majority of the food since only one of all the aforementioned family members know how to cook.
I don’t mind, though. I enjoy cooking and baking all of these goodies and knowing that they are eating hearty, from-scratch food made with lots of love. Now we no longer have to order food from Luby’s or some grocery store in order to have a decent meal haha.
I have homemade croissants and rolls in the freezer. My veggies are chopped up. I have one sweet potato pie made and another about to go into the oven. The turkey is thawing in the refrigerator. Also, I have most of the dry ingredients together in a cloth bag.
I plan to pack up my “old” KA mixer (hehe I still haven’t received my new mixer. I will post a photo of it when I do, though!) that my mother bought for me and thus can never get rid of. I also will be packing up my new food processor, and my crockpot is already in the car.
Anyway, I have made this dish twice now, but I wish I could make it more because it is so good. I don’t make it as much as I would like because of the process of cooking the chicken. I don’t know; I just do boil chicken very often. However, this time around, I had put a whole chicken in the crockpot after 8 to 12 hours of brining it. Then, I was thinking about what I was going to eat with it and thought about this dish.
I plan to reserve the rest of the chicken broth for the crockpot dressing I’ll be making for this Thanksgiving holiday. Even though the main dish won’t be part of Thanksgiving, which is the requirement for the giveaway, the broth from the chicken will. I hope that counts haha!
This chicken spaghetti is extremely good and versatile. You can add or subtract any ingredients that you like. Also, you could use another type of pasta, if you want. Enjoy!
HAPPY THANKSGIVING again to all those who celebrate this yummy holiday!!
- 2 cups Cooked Chicken
- 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
- 2 cans Cream Of Mushroom Soup
- 2 cups Grated Sharp Cheddar Cheese
- ¼ cups Finely Diced Green Pepper (didn’t have)
- ¼ cups Finely Diced Onion
- 1 jar (4 Ounce) Diced Pimentos, Drained (don’t like)
- 2 cups Reserved Chicken Broth From Pot
- 1 teaspoon Lawry’s Seasoned Salt
- ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
- Salt And Pepper (to Taste)
- 1 cup Additional Grated Sharp Cheddar Cheese (I used Kraft Deluxe sliced cheese because I ran out of the other cheddar cheese)
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).