Chicken Spaghetti

I cleaned out my cabinet last week and discovered I had several boxes of spaghetti. I wanted to use my spaghetti but we were tired of pasta with tomato sauce. I also had left over chicken from my chicken noodle soup. So what I found was chicken spaghetti, the perfect solution. I found a couple of recipes, but this one from allrecipes.com seemed to have the best reviews.

Ingredients

• 8 ounces uncooked spaghetti
• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 2 celery ribs, chopped
• 4 tablespoons butter or margarine, divided
• 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
• 1 (4 ounce) can mushroom stems and pieces, drained
• 2 1/2 cups cubed cooked chicken
• 2 cups shredded Cheddar cheese
• 1/2 cup dry bread crumbs
• 5 bacon strips, cooked and crumbled

I had all the ingredients except the soup, mushrooms, cheese, and bread crumbs. I thought I had bacon, but my husband ate the rest of it for lunch, so I just omitted it. I forgot to buy shredded cheese when I went to the store, so I ended up chopping up about 6 slices of cheese.

Directions

1. Cook spaghetti according to package directions; drain. In a small skillet, saute the onion, green pepper and celery in 2 tablespoons butter until tender. Transfer to a large bowl. Add the soup, mushrooms, spaghetti, chicken and cheese; toss to coat. 
2. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with bread crumbs and bacon; dot with remaining butter. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through. 

This recipe was pretty easy to make and turned out well, although fairly plain. It was also easy to modify. I will definitely make this recipe again, and maybe try the bacon crumbles on top.

Rating: 3.5/5