Loaded with bacon and lots of cheese, this Chicken Spaghetti is a quick and easy recipe the entire family will love.
Prep Time5 minutesminutes
Cook Time1 hourhour
Total Time1 hourhour5 minutesminutes
Ingredients
1.5lbschicken, any combo
2teaspoonssalt
1lbthin spaghetti, broken into thirds
1large sweet yellow onion, finely chopped
1cupfinely chopped red bell pepper
½cupfinely chopped green bell pepper
110.5 oz can cream of chicken
110.5 oz can of cream of mushroom soup
2cupsshredded cheddar cheese, divided
6slicesbacon, cooked and crumbled
black pepper, to taste
slap ya mama seasoning, or tony’s chachere’s seasoning
Instructions
Preheat oven to 350°F. Spray a 9×13 casserole with non-stick spray. Set aside.
In a stock pot, add chicken and salt. Cover with water and bring to a boil. Boil until chicken is cooked through, about 15 to 20 minutes.
Remove chicken from pot (do not throw out the water it was cooked it) and shred. Set aside.
Add additional water to the pot (enough to boil the spaghetti in) and bring to a boil. Add spaghetti and cook until al dente, about 7 minutes.
Drain spaghetti, but retain 1 cup of the liquid the spaghetti was cooked in.
In a large bowl, stir together the cooked spaghetti, the 1 cup of liquid the noodles were cooked in, the cooked and shredded chicken, onion, red bell pepper, green bell pepper, cream of chicken, cream of mushroom, 1.5 cups of the cheddar cheese and bacon. Stir well to combine. (I find it easiest to use big tongs to do this!)
Add seasoning to taste, then pour it into prepared 9×13. Top with remaining cheddar cheese.
Cover with foil and bake for 25 minutes, remove the foil and let cook an additional 10 minutes. Serve hot!