super spectacular chicken spaghetti

I know. I know. I’ve been on a bit of a recipe kick lately. I’ve just turned into a big foodie head and I wanted to share a few of these with some of you. But I thought you guys might like this one {if you don’t already make it.} Once again, I have no idea where this one came from, but I do know that it’s one of my faves that my mom always made. Jamin was out of town all last week, so I decided to be super woman, and have the house clean and dinner prepared when he got back. Yeah. That happens once in a decade, when I’m awesome and have it all together. Seeing as how I’d rather use the oven for art supply storage, this is a big deal for me.

This is one of those recipes that would be great with a few additional alternatives {which I’ll list below} or scaled back if you have picky eaters on your hands.

Here’s what the recipe calls for:

• 1 cup of spaghetti {broken into pieces}

• 4 chicken breasts cooked + diced

• 1 med. onion chopped {I scale back on this one}

• 1/4 chopped bell pepper {I put in more of this}

• 1 can cream of mushroom soup

• 1 cup of chicken broth

• 1 tsp salt • 1/8 tsp pepper

• 2 cups shredded sharp cheddar, divided

Alternates: tomatoes, red bell peppers, olives {use your imagination}

Next time around: I think I’ll bake two: put more in it for us, and less for the kids. {they don’t like the “green things”}

Cook spaghetti, and drain. Combine all ingredients, reserving 3/4 cup of cheese {for the top, later} Pour mixture into a greased, 2 qt. casserole. Bake at 350 degrees for 50 minutes, remove from oven, and sprinkle with remaining cheese. Bake ten more minutes. {there’s this unwritten southern rule that everything’s better with cheese on it. I wholeheartedly concur.}

TADA! It takes a little prep, but it’s worth the wait.

Yes, I would like some chicken spaghetti with my salsa. It’s good-my dad started me on that kick!

As always, let me know if you try it!

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