Awesome comfort food.
1) Rinse chicken thoroughly with cold water.
2) Put chicken in large pot and bring to a rolling boil. Boil for a few minutes, then turn heat to medium-low and simmer for a good 30-45 minutes.
3) Next, break the thin spaghetti into 2-inch pieces until you have around 2 1/2 to 3 cups.
4) Next, take the cooked chicken pieces out of the pot. Turn heat to high.
5) Then dip a measuring cup into the pot and retrieve 2 cups of broth. (Don’t burn yourself!)
6) Now dump the spaghetti pieces into the boiling chicken broth to cook. Cook until al-dente, drain and set aside.
7) Now for my favorite part: picking the chicken meat off the bones! Make sure the chicken is cool enough to work with, then just start picking away!
8) In a mixing bowl, combine spaghetti, chicken, cream of mushroom soup, diced pepper, onion, and pinmento, and 2 cups of cheddar cheese, lawry's season salt, pepper.
9) Now start adding the chicken broth, beginning with 1 cup. Stir it up, then add a little more. You want the mixture to be stirrable, but definitely not soupy. I usually stop just short of using the full two cups.
Stir thoroughly, then take a bite and check your seasonings. Add a little salt if needed, a little more pepper.
10) Place mixture in casserole dish and top w/ 1 cup cheese. At this point, you can cover it well and freeze it, unbaked. Or you can cover it and refrigerate it, unbaked, for up to two days before baking. Or, if your family is salivating and rending their garments in hunger and agony, go ahead and bake it at 350 degrees for 35 to 45 minutes until hot & bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (324g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 836 | ||
Calories from Fat: 421 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.8g | 62 % | |
Saturated Fat 19.1g | 95 % | |
Monounsaturated Fat 17g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 199mg | 61 % | |
Sodium 469.6mg | 16 % | |
Potassium 579.6mg | 15 % | |
Total Carbohydrate 44.1g | 13 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 41.9g | ||
Protein 56.4g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 836
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