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Learn more >Chicken Spaghetti
Looking for a tasty spin on traditional spaghetti? Try this chicken, cheddar cheese and spaghetti dish – the perfect blend of creamy and spicy. Serve it up with French bread and a salad of your choice.
Ingredients
- 4 Sanderson Farms® Split Chicken Breasts
- 3 teaspoons salt
- 1 teaspoon ground black pepper
- 1 yellow onion, 1" diced
- 5 quarts water
- 1 (12-ounce) package spaghetti noodles
- 1 pound pasteurized prepared cheese product, cubed
- 1½ teaspoons salt
- 1 (10-ounce) can diced tomatoes and green chilies
- 1 (7.3-ounce) jar sliced mushrooms
- 1 (14.5-ounce) can stewed tomatoes
- 2 cups mild cheddar cheese, shredded
Directions
- Place chicken breasts in an 8-quart stockpot. Add 3 teaspoons salt, black pepper, yellow onion and water.
- Bring temperature up to a simmer and cook 40 minutes.
- Preheat oven to 350°F.
- Remove chicken from broth reserving the broth. Pull chicken skin and bones off and discard. Pull chicken meat into bite size pieces. Set aside.
- Bring broth temperature up to a boil. Break spaghetti noodles in half and add to stockpot. Cook 11 minutes, stirring occasionally. Drain spaghetti noodles reserving 1½ cups of broth.
- Return spaghetti noodles to stockpot. Add the cooked chicken, cheese product, 1½ teaspoons salt, diced tomatoes, mushrooms, stewed tomatoes and the 1½ cups reserved broth. Heat to melt cheese, stirring constantly.
- Spray a 4.8-quart baking dish with oil. Spread spaghetti mixture on baking dish. Top with cheddar cheese.
- Bake in preheated 350°F oven for 20 to 30 minutes.
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