Rhondas Chicken Spaghetti Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
• 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) to make 2 generous cups.
• Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, 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 casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

Steps:

• Preheat oven to 350 degrees. Lightly grease 4 quart baking dish. In large dutch oven, melt butter over medium heat. Add pepper, onion, cook 5 mins or until tender. Stir in chicken, tomatoes, mushrooms, peas, broth, soup, olives, salt & pepper until combined. Fold cheese & stir til melted. Add pasta, tossing gently to combine. Spoon into prepared dish. Bake 30 minutes until hot & bubbly.