To read the story of this delicious recipe, see Eddie Pecaut's Chicken Spaghetti. Then make it!
Prep Time: 30 minutes
Cook Time: 70 minutes
Ingredients:
- 4 lb. deli rotisserie chicken
- 8 oz. pkg. spaghetti pasta
- 3 cups chicken broth
- water as needed for spaghetti
- 1 green bell pepper, chopped
- 1 onion, chopped
- 8 fresh mushrooms, sliced
- 1 cup chopped celery
- 2 Tbsp. olive oil
- 4 oz. jar pimientos, drained
- 10 oz. can condensed tomato soup
- 1/2 cup chicken broth
- 2 Tbsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 12 oz. shredded cheddar cheese
- 2 tsp. paprika
Preparation:
Preheat oven to 325 degrees F. Remove meat from deli chicken and cut into bite size pieces. Prepare vegetables.
Saute bell pepper, onion, mushrooms, and celery in 2 Tbsp. olive oil until tender. Meanwhile, cook spaghetti in 3 cups chicken broth and water as directed on package until almost al dente.
In large bowl, combine spaghetti, chicken, sauteed vegetables, and pimientos and mix gently. In medium bowl combine soup with 1/2 cup chicken broth and seasonings except paprika and mix well. Add to spaghetti mixture.
Pour into large casserole and bake at 325 degrees F. for 45-50 minutes. Remove from oven and sprinkle with cheddar cheese and paprika. Return to oven and bake 10-15 minutes longer until bubbly and cheese is melted. Serve with a tossed green salad and toasted garlic bread. Serves 8-10
