Chicken Spaghetti
A creamy pasta dish.
Servings: 6 people
Ingredients
- 1 12 oz. box spaghetti, broken into fourths and uncooked
- 3 cubes chicken bouillon, divided
- 1 cup water, plus more for boiling the pasta
- 1 regular green bell pepper, diced
- ½ small onion, diced
- 1 can cream of mushroom soup
- 2 cups chicken breast, cooked and shredded
- 2 cups shredded cheddar cheese, divided
- ½ tsp seasoned salt
- ⅛-¼ tsp fresh ground pepper
- ⅛-¼ tsp garlic salt
- ⅛-¼ tsp dried parsley
Instructions
- Preheat the oven to 350° and coat the inside of a 2 to 3 quart pan with non-stick spray. Set the pan aside.
- Cook the spaghetti according to the package directions for al dente pasta. As the pasta cooks, add two bouillon cubes to the boiling water.
- Add the last bouillon cube to the cup of water and warm the water so the cube dissolves into the water. (You can also use a cup of chicken stock for this step instead of the bouillon cube and water.)
- Lightly saute the bell pepper and onion in a small nonstick pan over medium-high heat for about 5 minutes, or until the onions are translucent. Stir frequently. (You can also add a little olive oil or use non-stick spray in the pan if you prefer.)
- In a large bowl, combine the bell peppers, onion, cream of mushroom soup, chicken, seasoned salt, pepper, and pasta. Mix well.
- Add one cup of shredded cheese and the cup of water with the bouillon cube (or chicken stock) to the bowl. Mix well again.
- Pour the entire mixture into the prepared pan.
- Spread the remaining cup of cheese over the spaghetti mixture, and then sprinkle the garlic salt and parsley over the cheese.
- Bake for 30 to 45 minutes, or until it is bubbly and the cheese is lightly browning.
Notes
- If you prefer not to use bouillon cubes at all, you can boil the pasta in chicken stock instead.
- Although I was inspired by several versions of this recipe, it is most closely adapted from "The Pioneer Woman's" Chicken Spaghetti recipe.