Post by chirpingcricket on Apr 11, 2016 15:15:57 GMT
I should know! After Burning Feather's Italian Beef and the deliciousness of funeral sandwiches, I should know that when the Refugees say to try a recipe, I should *not* hesitate. I should RUN to the kitchen and try that recipe as soon as humanly possible!
I emailed the chicken spaghetti casserole recipe to myself on October 22nd of last year, but I just last night got myself put together in such a way as to make it.
And oh, my goodness!!! That stuff is delicious!!! Highly recommend it!!!
In the vein of, "Can't post about it if you don't share the recipe," here's the recipe for anyone else who may have forgotten how good this one sounds:
Chicken Spaghetti Casserole
Rotisserie chicken
Chicken broth (3 to 5 cups)
1 pound dry thin spaghetti, broken into 2" pieces
2 1/2 cups shredded cheddar
1/4 cup finely diced green pepper
1/4 cup finely diced red/orange/yellow bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 cayenne pepper (optional)
Two 10 3/4-oz cans cream of mushroom soup
1 medium onion, finely diced
Salt and pepper
Pick the chicken off the bones until you have 2 heaping cups of dark and white meat chicken pieces. Cook the spaghetti in 2 cups of chicken broth until al dente. Do not overcook. When the spaghetti is cooked and drained, combine it with the chicken, 1.5 cups cheese, green peppers, red peppers, seasoned salt, cayenne (optional), cream of mushroom soup, and onions, and sprinkle with salt and pepper. Stir in a cup of chicken broth.
Place the mixture in a 9x13" casserole pan and top with the remaining cup of cheese. Bake at 350 degrees for 45 minutes. If the cheese starts to get too dark, cover with foil.
Thank you, thank you, Refupeas!
I emailed the chicken spaghetti casserole recipe to myself on October 22nd of last year, but I just last night got myself put together in such a way as to make it.
And oh, my goodness!!! That stuff is delicious!!! Highly recommend it!!!
In the vein of, "Can't post about it if you don't share the recipe," here's the recipe for anyone else who may have forgotten how good this one sounds:
Chicken Spaghetti Casserole
Rotisserie chicken
Chicken broth (3 to 5 cups)
1 pound dry thin spaghetti, broken into 2" pieces
2 1/2 cups shredded cheddar
1/4 cup finely diced green pepper
1/4 cup finely diced red/orange/yellow bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 cayenne pepper (optional)
Two 10 3/4-oz cans cream of mushroom soup
1 medium onion, finely diced
Salt and pepper
Pick the chicken off the bones until you have 2 heaping cups of dark and white meat chicken pieces. Cook the spaghetti in 2 cups of chicken broth until al dente. Do not overcook. When the spaghetti is cooked and drained, combine it with the chicken, 1.5 cups cheese, green peppers, red peppers, seasoned salt, cayenne (optional), cream of mushroom soup, and onions, and sprinkle with salt and pepper. Stir in a cup of chicken broth.
Place the mixture in a 9x13" casserole pan and top with the remaining cup of cheese. Bake at 350 degrees for 45 minutes. If the cheese starts to get too dark, cover with foil.
Thank you, thank you, Refupeas!
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