Chicken Spaghetti

Post date: Oct 31, 2015 5:12:23 PM

1 whole raw chicken, cut into 8 pieces

1 lb. thin gluten free spaghetti, broken into 2 inch pieces

2 1/2 cups shredded sharp Cheddar cheese

1/4 cup finely diced green bell pepper

1/4 cup finely diced red bell pepper

1 tsp. seasoned salt

1/8-1/4 tsp. cayenne pepper

2 cans of gluten free Cream of Mushroom soup (10 3/4 oz.)

1 medium onion, finely diced

Salt and pepper, to taste

Directions:

Preheat the oven to 350 degrees.

Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30-45 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 white and dark meat) to make 2 generous cups. Discard the bones and skin.

Cook the spaghetti in the chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese, the green peppers, red peppers, seasoned salt, cayenne, coup and onions, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding and additional cup if needed.

Place the mixture in a 9x13 casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese starts to get too dark, cover with foil.)