One of the things that I fondly remember when I was a little girl was that my school cafeteria served Chicken Spaghetti about once a month (and I always loved it). I was actually one of those kids that really liked school lunches, until middle school, of course. ( By then I was way too cool to eat in the cafeteria!!) I was always one of those kids that ate all kinds of foods. I was not picky at all.
I grew up in a small town without any fast food or restaurants (the closest was 30 minutes away), so my mom cooked almost every night. Also, my grandparents only lived a block away so we always had some type of home-cooked food for all of our meals. My Mom never, ever cooked chicken spaghetti, though. My Dad completely refused to eat any type of noodle. I know, I know, there is something really wrong with that statement. I wish that I had inherited that dislike. My hips would be a whole lot smaller, but alas my love of carbs is no joke.
This recipe is so easy thanks to a few cans of soup. I know that I might get some flack for using canned soups in a recipe, but right now it’s such an easy alternative to making your own cream of chicken and mushroom soups. I’m ok with it, but if you aren’t then definitely substitute your own creamed soups.
Chicken Spaghetti
AuthorloulousucrePreheat the oven to 350℉
Bring a large pot of water to boil and cook the chicken breasts with 1 tablespoon of the creole seasoning until done, about 10 minutes. Once the chicken is cooked, remove from the water and allow it to cool. Shred the chicken and set aside. Reserve the water you cooked the chicken in to cook the pasta.
Cook the pasta until al dente according to the package directions. Drain and set aside reserving 1 cup of the pasta water.
In a large pan, heat the olive oil over medium heat. Cook the onions and bell pepper until softened, about 5-7 minutes. Add the garlic and cook another 1-2 minutes, being careful not to burn the garlic. Add the cream of mushroom soup, the cream of chicken soup, Rotel tomatoes, and green chilies. Stir to combine.
Next, add the chicken, noodles, and 1 cup of the cheddar cheese. Mix well. Pour the mixture into an oiled casserole dish. Pour 1 cup of the pasta water (or use chicken stock) on top of the mixture. Lastly, add the remaining cheese. Bake in a 350℉ oven for 20-25 minutes until the cheese is melted and starting to brown.
Ingredients
Directions
Preheat the oven to 350℉
Bring a large pot of water to boil and cook the chicken breasts with 1 tablespoon of the creole seasoning until done, about 10 minutes. Once the chicken is cooked, remove from the water and allow it to cool. Shred the chicken and set aside. Reserve the water you cooked the chicken in to cook the pasta.
Cook the pasta until al dente according to the package directions. Drain and set aside reserving 1 cup of the pasta water.
In a large pan, heat the olive oil over medium heat. Cook the onions and bell pepper until softened, about 5-7 minutes. Add the garlic and cook another 1-2 minutes, being careful not to burn the garlic. Add the cream of mushroom soup, the cream of chicken soup, Rotel tomatoes, and green chilies. Stir to combine.
Next, add the chicken, noodles, and 1 cup of the cheddar cheese. Mix well. Pour the mixture into an oiled casserole dish. Pour 1 cup of the pasta water (or use chicken stock) on top of the mixture. Lastly, add the remaining cheese. Bake in a 350℉ oven for 20-25 minutes until the cheese is melted and starting to brown.
(This post was originally published on July 18, 2012. The recipe and photos have been updated.)
Enjoy!
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