Sunday, March 13, 2011

Chicken Spaghetti

There has been lots of twitter talk here lately about chicken spaghetti so I have been craving it, so much I've made it twice in the last few weeks! I decided to blog the recipe I use. Its a combination of a few I've seen with my own additions. I am a super picky eater but love chicken spaghetti so I just took away what I didn't like and added things I do like.

Chicken Spaghetti
1 Rotisserie Chicken
1/2 to 1 onion, chopped
2 small zucchini
2 cans cream of mushroom soup
4-5 cups of grated cheese
spaghetti noodles
Chicken stock/broth

*I used to cook a whole chicken myself, but with kids I have found its easier to get a rotisserie chicken.*

Preheat oven to 350 degrees.

Take skin off chicken and then tear the meat into small pieces. I use as much meat from the chicken as I can.
In a pan, saute' the onion and zucchini. I like to get them pretty soft.
Boil spaghetti noodles in half water and half chicken stock/broth.
Put the cream of mushroom soup and 3 cups of grated cheese in a large sauce pan. Put over medium heat until cheese is melted. Add chicken stock to thin as needed.
Once the cheese is melted add chicken and veggies to the mixture.
Once noodled are cooked put some of the noodles in a 9x13 pan and then pour cheese mixture over and use a pasta spoon to try and mix well. Add more noodles if needed. 
You can also add more chicken stock if the mixture is too thick. 
Add 1 to 2 cups of cheese over the top.
Place in oven and remove one bubbly throughout.

Hope I didn't forget anything. Please e-mail me or leave a comment if you have any questions.


I usually serve with garlic bread and a salad.

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