Doesn’t your mouth starts watering just at the name of a creamy and cheesy spaghetti dish? Well, mine definitely does. And this is one such recipe that needs no introductions. We all love those smooth strands of spaghetti and you love this particular recipe even more as it has all the rich and creamy flavors in it. This cheesy chicken spaghetti recipe is equally healthy and sinful. So, just dig in.
Difficulty level: Easy
Servings per recipe: 8-10
Time required for preparation: 15-25 minutes
Time required for cooking: 55-60 minutes
Required Ingredients For Chicken And Spaghetti
12 ounces of uncooked spaghetti noodles
4 cups of cooked chicken, cut into bite-size cubes
2-3 celery ribs, chopped
3 cups of low sodium chicken broth
4 ounces of diced pimentos
1 pound of Velveeta or sharp cheddar cheese
1 large green bell pepper
1 cup of cooked and chopped mushrooms
2 teaspoons of salt, divided
2-3 tablespoons of cooking oil
3 teaspoons of parsley flakes
1/6th teaspoon of cayenne pepper powder
1 can ( 10 ounces) of condensed cream of mushroom soup
1 can (10 ounces) of condensed cream of chicken soup
1 large onion, finely chopped
Freshly ground black pepper, to taste
1 large pot
1 large measuring cup
1 stirring wooden spoon
1 sharp chopping knife
1 large mixing bowl
1 spider strainer
Method of Cooking
1. Take a large pot and fill 3/4th parts of it with water from the tap. Place the pot on the stove and then light up the heat. Adjust the heat on high and wait for the water to come to a boil. Add 1 generous pinch of salt and black pepper to the water. While the water is heating up, take the chicken pieces in a bowl or colander and rinse each of the pieces thoroughly under running water. Once done, drain the water from the chicken and transfer the chicken pieces into the pot of boiling water.
2. Boil the chicken pieces vigorously in the water for 5-7 minutes and then crank down the heat to medium low. Let the chicken pieces simmer in the water for 35-45 minutes more or until they turn fork tender. Once done, turn off the heat and scoop out the chicken pieces very carefully using a spider strainer. Be very careful while doing this because you may accidentally burn your hands. Next, chop up the vegetables as stated above in the ingredients list and set them aside.
3. Now extract out 3 cups of chicken stock from the pot and add the spaghetti to the remaining chicken stock in the same pot. Light up the flame and bring the spaghetti to boil. Let the spaghetti boil in the chicken stock for just 4-5 minutes because it will be baked later on again and you don’t it to be mushy. Place a skillet on the adjacent hob and grease it with 2 tablespoons of oil.
Light up the flame and let the oil heat up. Once that happens, add the chopped up bell pepper to it and sauté those on medium low heat until they are slightly soft and cooked. Once done, transfer the sautéed bell peppers to a plate with the other chopped vegetables.
4. Once you are done with the spaghetti, drain away the excess chicken stock by tipping the spaghetti into a colander. You can reserve the chicken stock for later use. Next, strip off the meat pieces from the bones of the chicken and discard the bones. Transfer the cooked spaghetti to a mixing bowl and top it off with the cooked chicken, the sautéed and raw vegetables, salt, pepper, cooked mushrooms, cream of chicken soup, cream of mushroom soup, cayenne pepper powder, half of the grated cheddar cheese and the parsley flakes.
5. Now mix all the things together in the bowl and then add the retained chicken stock to the spaghetti. Stir it up all together and then transfer the spaghetti mixture to a greased baking pan or casserole dish. Finally, sprinkle the remaining cheese all over the noodles. Once done place the casserole dish in a 350 degrees preheated oven and bake it for 35-45 minutes or until the cheese at the top turns bubbly.
Once done, take out the casserole dish from the oven and let the spaghetti cool down for a minute or two. Then divide it in equal servings and serve with more cheese if you want.
1. Don’t boil the spaghetti too long in the water as they will be cooked once again the oven and if they are boiled too long then they will swell up badly and turn mushy. You may add a little oil to the water while boiling the spaghetti to keep the spaghetti strands non sticky.
2. If you are using canned pimentos, make sure they are diced or you may also dice them up later.