Chicken Spaghetti Made in Minnesota
My mother-in-law is a great homemaker and a great person. The other day on the phone we got talking about what was happening in Minnesota. When we got to talking about her favorite new dish. Her and my father-in-law have been experimenting in the kitchen. One recipe they found that they love to make and share with friends is "Chicken Spaghetti". The recipe came from the show The Pioneer Woman a food blogger, who is now on the Food Network. Of course, I would say send me pictures and the recipe for me to share with others. They did just that with their own twist to the recipe. I would like to add that I am extremely thankful to my in-laws for always sharing their thoughts, ideas and recipes. With their permission I am sharing their Minnesota twist on Chicken Spaghetti.
CHICKEN SPAGHETTI MINNESOTA STYLE
1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
3 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium white onion, finely diced
Freshly ground black pepper
Preheat the oven to 350° F. While the oven is heating up bring a large pot of water to a boil. The water should be enough to cover a whole chicken cut up. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes. Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. Discard the bones and skin, but not the chicken broth. You will need the broth to cook the spaghetti.
Cook the spaghetti in the chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, 2 cups of the cheese, the green peppers, red peppers, seasoned salt, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed. Place the mixture in a 9- by 13-inch casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too dark, cover with foil.)
Disclaimer: This is not a sponsored post. All thoughts and Ideas are all my own. A big thank you to my father-in-law for the pictures and another big thanks to my mother-in-law for sharing her cooking tips.