I found the original recipe while mulling through Pinterest and found The Pioneer Woman Cooks
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Ingredients:
2 handfuls/cups of cooked chicken
3 handfuls/cups of dry spaghetti, broken in to 2" pieces
2 cans of Low fat condensed Cream Of Mushroom Soup (chicken works well too)
150g Grated mature cheddar cheese
1 finely diced green pepper
1 finely diced small onion
1 green chilli, finely chopped
2 cups of reserved chicken broth/stock from the pan
1 teaspoon season all
Salt And Pepper, to taste
100g additional grated mature cheddar cheese
Method:
1. Fill a large pan/stock pot with water and bring to the boil.
2. Thoroughly rinse the chicken with cold water, skin the chicken then set aside.
3. Add the chicken to the boiling water.
4. Bring to a rolling boil. Boil for a few minutes, then turn heat to medium-low and simmer for a good 30-45 minutes.
5. Finely dice the green pepper, onion and the chilli.
6. Break the spaghetti into 2" pieces until you have about 2.5/3 cups.
7. Take the cooked chicken pieces out of the pot. Turn heat to high, carefully dip a measuring cup into the pot and retrieve 2 cups of broth/stock.
8. Pour the spaghetti bits into the boiling chicken broth/stock to cook. Allow the spaghetti to cook for several minutes, until very al dente (or, until it still has a nice "bite" to it.) Don't overcook the spaghetti, as you’ll be baking the dish again later. When it’s ready, drain the spaghetti and set aside.
9. Shred the cooled chicken until you have enough for 2 handfuls/cups.
10. Put the cooked spaghetti into a large mixing bowl. Add the chicken and 2 cans of soup, now add the diced green pepper, onion, chilli and 150g grated mature cheddar cheese.
11. Season well with the season all and black pepper.
12. Now start adding the chicken broth, beginning with 1 cup. Stir it up, then add a little more. You want the mixture to be stirrable, but not soupy.
13. Place mixture into a casserole dish, and top with the remaining grated mature cheddar.
Bake at 180 degrees for 35 to 45 minutes until hot & bubbly.
This can also be covered and frozen for up to a month before baking, or left covered in the fridge for up to 2 days.
Don't be scared by the amount of cheese. This is to be shared 8 ways.
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Ingredients:
2 handfuls/cups of cooked chicken
3 handfuls/cups of dry spaghetti, broken in to 2" pieces
2 cans of Low fat condensed Cream Of Mushroom Soup (chicken works well too)
150g Grated mature cheddar cheese
1 finely diced green pepper
1 finely diced small onion
1 green chilli, finely chopped
2 cups of reserved chicken broth/stock from the pan
1 teaspoon season all
Salt And Pepper, to taste
100g additional grated mature cheddar cheese
Method:
1. Fill a large pan/stock pot with water and bring to the boil.
2. Thoroughly rinse the chicken with cold water, skin the chicken then set aside.
3. Add the chicken to the boiling water.
4. Bring to a rolling boil. Boil for a few minutes, then turn heat to medium-low and simmer for a good 30-45 minutes.
5. Finely dice the green pepper, onion and the chilli.
6. Break the spaghetti into 2" pieces until you have about 2.5/3 cups.
7. Take the cooked chicken pieces out of the pot. Turn heat to high, carefully dip a measuring cup into the pot and retrieve 2 cups of broth/stock.
8. Pour the spaghetti bits into the boiling chicken broth/stock to cook. Allow the spaghetti to cook for several minutes, until very al dente (or, until it still has a nice "bite" to it.) Don't overcook the spaghetti, as you’ll be baking the dish again later. When it’s ready, drain the spaghetti and set aside.
9. Shred the cooled chicken until you have enough for 2 handfuls/cups.
10. Put the cooked spaghetti into a large mixing bowl. Add the chicken and 2 cans of soup, now add the diced green pepper, onion, chilli and 150g grated mature cheddar cheese.
11. Season well with the season all and black pepper.
12. Now start adding the chicken broth, beginning with 1 cup. Stir it up, then add a little more. You want the mixture to be stirrable, but not soupy.
13. Place mixture into a casserole dish, and top with the remaining grated mature cheddar.
Bake at 180 degrees for 35 to 45 minutes until hot & bubbly.
This can also be covered and frozen for up to a month before baking, or left covered in the fridge for up to 2 days.
Don't be scared by the amount of cheese. This is to be shared 8 ways.
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