CHICKEN SPAGHETTI CASSEROLE

Need an idea for a weeknight dinner? Here’s a wonderful baked chicken spaghetti casserole recipe your family will love. It’s loaded with lots of flavor and thrown in one dish that makes it super easy to bake and serve.

We love a good casserole at the Smith house, and this version of a chicken spaghetti is a favorite because it’s hearty and filled with cheese. It’s pretty much a blend of all the ingredients we love from other chicken spaghetti recipes. This recipe, however, makes more of a casserole since it’s all mixed together and tossed in the oven for a bit to bake.

For my version, I use a deli Rotisserie chicken from my local grocery store. I think it adds way more flavor to the recipe, and I also double the amount of chicken–most recipes only use 2 cups of chicken and I use 4–because I want to make the meal as hearty as possible since I have a house filled with growing boys.

INGREDIENTS

• 1 deli Rotisserie Chicken
• 3-4  slices of bacon
• 1 pound angel hair pasta, broken in half
• 1 medium onion, diced
• 1/2 cup diced green bell pepper
• 1 cup fresh mushrooms, sliced
• 2 cans cream of mushroom soup
• 2 cans of chicken broth
• 1 1/2 cups shredded sharp cheddar 
• 1 teaspoon seasoned salt
• 1/8 teaspoon cayenne pepper
• salt and pepper, to taste

DIRECTIONS

1. Preheat oven to 350 degrees and fry bacon in skillet. Drain the bacon on paper towel and set aside. Sauté the onion and pepper for a 2-3 minutes in the bacon drippings. Then add the mushrooms and sauté until peppers are tender. 
2. Pull 4 cups of meat from the Rotiserrie chicken and set aside. 
3. Boil the pasta in the chicken broth and about a cup of water (enough liquid for cooking the pasta) for about 3 minutes, without overcooking. Drain pasta, reserving the broth.
4. ............................

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