Ingredients
- 1 whole raw chicken, reduce 8 pieces
- 1 pound thin spaghetti, damaged into 2-inch pieces
- 2 1/2 cups shredded sharp Cheddar
- 1/4 cup finely diced eco-friendly bell pepper
- 1/4 cup finely diced red bell pepper
- 1 teaspoon seasoned salt
- 1/8 to at least oneOr4 teaspoon red pepper cayenne
- Two 10 3/4-ounce cans cream of mushroom soup
- 1 medium onion, finely diced
- Salt and freshly ground pepper
Directions
Preheat the oven to 350degrees F.
Bring a sizable pot water to some boil. Add some chicken pieces towards the boiling water and boil for any couple of minutes, after which turn heat to medium-low and simmer. 30-45 minutes.
Take away the chicken and a pair of glasses of the chicken cooking broth in the pot. Once the chicken is awesome, take away the skin and choose the meat (a mixture of dark and white-colored) to create 2 generous cups. Discard the bones and skin.
Prepare the spaghetti within the chicken cooking broth until al dente. Don't overcook. Once the spaghetti is cooked, match the chicken, 1 1/2 glasses of the cheese, the eco-friendly peppers. red peppers, seasoned salt, cayenne, soup and onions. and sprinkle with pepper and salt. Stir in 1 cup from the reserved chicken cooking broth, adding yet another cup as needed.
Put the mixture inside a 9- by 13-inch casserole pan and top using the remaining 1 cup cheese. Bake immediately until bubbly, about forty-five minutes. (When the cheese on the top starts not to become dark, cover with foil.)
From Food Network Kitchens after further testing and to guarantee the the best results this recipe continues to be altered from that which was in the episode.
