Hillbilly chicken spaghetti is the perfect dish to pass at a potluck meal. Everyone loves it!
Let’s take a peek at what the folks over at Group Recipes have to say about it:
This dish puts a country twist on an old fave. Easy to make and freeze ahead of time. Excellent for potlucks or for a great winter meal with broccoli, salad, or your fave veggies. All the men just eat this one up!
I love the fact that you can freeze this meal and bake it later. Freezer meals can be real lifesavers when you don’t have anything ready for dinner and the clock is ticking.
1 fryer chicken
2 cans Campbell’s cream of mushroom soup
2 cups Kraft grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry Barilla spaghetti, broken into two-inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Nature’s seasons Season salt
1/8 teaspoon McCormick cayenne pepper (just a shake or two)
Morton salt & pepper to taste
1 additional cup grated sharp cheddar cheese
Rinse chicken well. Place into a large stockpot, cover with water and bring to a rolling boil. Boil for about 20 minutes, then turn down temp and simmer the chicken for about 30 minutes.
Remove chicken from broth, and reserve 2 cups of cooking broth in a measuring cup or bowl.
Pick chicken from bones, discarding most fat and skin. You’ll need 2 cups of the chicken meat. You should now have a pot with broth in it, 2 cups of broth in a cup and 2 cups of shredded up chicken meat.
Place your broken up spaghetti pieces into the broth pot and cook until it’s just al-dente. You DON’T want to over cook your noodles here.
Drain the al-dente noodles and place into a large mixing bowl. Add shredded chicken, seasonings, 2 cups shredded cheddar, veggies, pimiento, broth, soups.
Pour everything into a buttered casserole dish. I like to use a 2 1/2 quart glass pyrex, but whatever you have that fits will work.
To make ahead: You can make this dish ahead of time and refrigerate for up to three days, before preparing!
Top with remaining 1 cup cheese. Cover with foil tightly. Bake at 350 degrees for 45 minutes, or until bubbly. Remove foil and let top brown for a few minutes. Serve and enjoy!!
To freeze: Cover tightly and freeze for up to 3 months. To reheat: Take out of the freezer and place in fridge for 24 hours before baking. Bake as directed.
This is one of the most amazing dishes to prepare/freeze ahead of time. I like to make two of these and freeze one. I figure, “Hey–since I’m boiling a chicken anyway…” Plus—the flavors meld if you freeze/prepare ahead. Try this one. You’ll get rave reviews!!
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Quick Tip: This recipe cna easily be doubled when feeding a large crowd.
Thank you to Group Recipes for this great recipe.