Mrs. Regueiro's Plate: Chicken Spaghetti

Tuesday, March 23, 2010

Chicken Spaghetti

I hosted a dinner party for Eric and some of our friends this weekend. We were celebrating his birthday, and also playing some Texas Hold'em, too. Most dinner parties, I have a foodie theme so everything is paired well. My chosen food theme was Italian, and I knew that my lasagna and chicken spaghetti would be perfect for the crowd. We had about 15 or 16 guests, and both of these meals provided more than enough. We had dinner salad, french rolls, salami & cheese tray for appetizers, and plenty of wine and beer. I usually make a cake for dessert for Eric's birthday, but didn't have enough time nor did Eric want me using the oven all day long. My number one rule for cooking for several people, give yourself plenty of time, and keep it simple. Don't overthink your choices, have plenty of food, and everyone will be happy. By the end of this meal, everyone was in a delightful food coma.

Chicken Spaghetti
Adapted from Pioneer Woman Cookbook
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
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
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
1. 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.
2. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
3. 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).

Review: This is a great casserole for entertaining a crowd...and you can always make 2 pans of it, one for now and one for later. It's so gooey and delicious, this is comfort food at home!
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