Chicken Spaghetti

I shared this recipe years ago - but with the arrival of cooler weather here in Texas it was worth an updated reshare because it's just so dang good.  It's a super simple crowd pleaser that's always on my family's short list of favorites.

Here's What You'll Need...

- Rotisserie Chicken

- Chicken Broth

- BIG can of cream of mushroom soup

- shredded cheddar

- chopped onions

- 1 lb spaghetti noodles

- seasoning salt and pepper

The KEY for me and what puts it over the top is using rotisserie chicken.  You'll need about 2 cups of chopped chicken and I typically put in a few pieces of the skin as well.  A big costco chicken will typically yield enough for me to make two full pans of this recipe.

First you'll want to combine the 2 cups chopped chicken, about 2 cups of cheese, 1/4 cup of onion or so and entire can of cream of mushroom soup in a large bowl.  Sprinkle on some seasoning salt and a few cracks of pepper.  I generally don't measure and it always turns out fine.  You can also add chopped green peppers if you like those but my kids prefer it without so that's how I make it.

Break your spaghetti noodles into halves/thirds and boil them in water with a few splashes of chicken broth until al dente.

When the pasta is cooked you'll drain it and combine it with the other ingredients in the large bowl.  Mix together about 1/2 cup of chicken broth with 1 1/2 cups water and add that in as well.  It will seem soupy but JUST TRUST!

Pour into a 9x13 casserole dish (I was making a double recipe in these photos)

and then top with more cheese and bake at 350 for about 30-45 minutes or until everything is bubbly and heated through. 

I wish I had a finished photo BUT I served this to friends and didn't grab a pic first!  

A few notes...

- You can totally freeze this... I will wrap the whole thing up tight BEFORE BAKING IT and pop it in the freezer and then just pull it out and put it in the fridge the night before to thaw out.  I'll pop it in the oven like normal and ifI have to bake it a bit longer to get it hot I may throw a piece of aluminum foil over the top to prevent the cheese from getting over cooked

- If you're taking this to a party or function you can pour it into your crockpot instead of a 9x13 and then top it with cheese and cook on low until it's all hot and bubbly.

I hope y'all get a chance to make this this Fall and if you do I'd love to hear what you think!