Here is an easy recipe for Chicken Spaghetti. There are so many variations to this palate pleasing dish but I like this one best because it’s full of veggies and real cheese. I started with a recipe from The Pioneer Woman but made a few changes to suit my style. This recipe makes enough to feed 8 or more folks so if you have a small family, freeze the leftovers. Add a simple green salad and ring the dinner bell.

Enjoy,

MJ

Red and green bell pepper, onion, celery

One whole chicken, salt, pepper, bell pepper, clove of garlic, onion boiling.

Sharp cheddar and gouda cheese.

Deboned chicken shredded.

Mixed ingredients.

Ready for the oven.

Piping hot from the oven.

Ingredients
• 1 whole raw chicken
• 1 pound thin spaghetti, broken into 2-inch pieces
• 2 1/2 cups shredded sharp Cheddar
• 1 cup of shredded Gouda
• 1 cup finely diced green bell pepper plus ½ whole bell pepper
• 3/4 cup finely diced red bell pepper
• 1 cup finely diced celery
• 1/8 to 1/4 teaspoon cayenne pepper
• 2- 10 3/4-ounce cans cream of mushroom soup
• 1 medium onion, finely diced plus ½ whole onion
• Salt and freshly ground black pepper
• 1/ 32 oz. carton of unsalted chicken broth
• 1 large garlic clove

• Directions
• Preheat the oven to  350 degrees F.
• In a large pot add the ½ bell pepper, ½ onion, garlic, chicken, salt, pepper, chicken broth and extra water to cover the chicken. Bring to a boil. Turn the heat to medium-low and simmer, 1 hour.
• Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white). Use entire chicken this makes a generous amount. Discard the bones and skin.
• Cook the spaghetti in the chicken cooking broth until al- dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, 2 cups of the cheese, the green peppers, red peppers, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
• Place the mixture in a 9 by 13-inch casserole pan and top with the remaining cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too dark, cover with foil.)
• The original recipe via The Food Network. Revised by Mjonesstyle.
Freeze the remaining chicken stock for future recipes.