Chicken Spaghetti [RECIPE]

Chicken spaghetti

Chicken spaghetti is a Southern comfort food favorite, but I kick it up a notch with a dash of Texas heat!
(Photo by Jathan Fink, Jadeworks Entertainment)

If you grew up in the South like I did, you know that every time there is a gathering, whether it is for a wedding, funeral or even a community picnic, someone will undoubtedly bring a casserole dish filled with chicken spaghetti. It is simply one of those staples that every Southern woman (and many of the men) seems to know how to make, and everyone’s recipe is just a bit different from the last. Here’s my take on this comfort food staple, with just a dash of Texas heat thrown in for good measure. I hope you love it!

PREP: 20 minutes
COOK: 45 minutes

INGREDIENTS

  • 2 cups cooked chicken, chopped
  • 3 cups dry angel hair spaghetti, broken into 2-inch pieces
  • 2 cans cream of mushroom soup
  • 2 cups grated sharp cheddar cheese
  • 1 4-ounce can chopped green chilies
  • 2 10-ounce cans diced tomatoes with green chilies, drained
  • 1/2 medium yellow onion, diced
  • 2 cups chicken broth
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup additional grated sharp cheddar cheese

DIRECTIONS

  1. Preheat oven to 350° F. While the oven warms, put a big pot of water on to boil. Cook pasta until al dente, about 4 minutes; drain. Don’t overcook the pasta or it will come out mushy and gummy.
  2. In a large bowl, combine all ingredients except for the extra cup of cheese. Once thoroughly mixed together, add additional seasoning to taste. Transfer mixture to a 13 x 9-inch glass casserole dish. Sprinkle remaining cheese on top, then bake for 45 minutes or until bubbly. If the cheese starts to get too dark before the cook time is complete, cover the dish with foil.
  3. Once you take the dish out of the oven, let it rest for 10 minutes so juices can redistribute; serve.

TIP: This dish can be prepared minus cook time, then frozen for up to 6 months. It may also be covered and refrigerated for up to two days beforehand.

TIP II: Serve this meal with a tossed green salad and crunchy garlic bread for a complete, delicious meal!

YIELDS: 8 servings

©2016 Jadeworks Entertainment

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About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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