Sorry for the poor quality pic...phone photo.
Chicken Spaghetti:
Ingredients
3-4 lb fryer chicken
2 cans 99% fat free cream of mushroom soup
1 box of Ronzoni Smart Taste thin spagehtti
1 1/2 c seasoning blend
3 tbsp Worcestershire sauce
1 tbsp minced garlic
2 1/2 c sharp cheddar cheese
1 can Rotel
salt & pepper to taste
Directions
To start off boil your chicken half to death. I put mine in the pot and let it come to a boil, then turn the heat down a slight bit so it wouldn't boil over and let it go for 30 mins. I also boiled mine in cajun seasoning, 2 bay leaves, and 4 stalks of celery. You can season it however you like, this is just how I like to do mine. Just use what you have hanging around.
After the chicken is done, take it out and let it cool off. Remove celery and bay leaves from the water...or whatever else you've added in. Add more water if necessary and bring to a boil. Add pasta and cook according to directions. I like to boil my pasta in the same water to add a little flavor.
In the meantime, add all of your other ingredients, reserving 1/2 cup of cheese, into a 13x9 baking dish and mix well. This is also a good time to turn the oven on to 375 degrees. Once the chicken is cool remove skin {and trash it} and shred meat, add it to the sauce. When pasta is done drain it and add to the meat and sauce mixture.
Combine all ingredients well and top with remaining cheese. Bake for 15 minutes or until bubbly.
What is the last thing you cooked this year?
