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chicken speghetti - the best!

(4 ratings)
Recipe by
Sarah Farish
Montgomery, AL

The best recipe for Chicken Speghetti-period. I have tried others but none compare to this creamy, dreamy dish. This is a recipe passed down from my in-laws country kitchen. There are many versions of it out there but seriously, this is the best! Hence, the name. Enjoy!

(4 ratings)
yield 10 -12
prep time 45 Min
cook time 1 Hr

Ingredients For chicken speghetti - the best!

  • 5-6
    chicken breasts
  • 1 can
    cream of chicken soup
  • 1 can
    cream of mushroom soup
  • 2 stick
    sharp cracker barrel sharp cheddar cheese
  • 1 jar
    pimento (small jar)
  • 1
    bell pepper chopped
  • 1
    medium onion chopped
  • 1 lb
    speghetti noodles
  • 1 c
    chicken broth
  • 2
    chicken bouillon cube
  • 1 tsp
  • 1 tsp
  • 2 slice
    butter (or pats)

How To Make chicken speghetti - the best!

  • 1
    Preheat oven to 350 degrees
  • 2
    Cook chicken in large dutch oven w/ 2 bouillon cubes, salt and pepper in enough water to cover chicken well, until done. Remove from broth and let cool. After cooling- chop into bite sized pieces and discard bones.Reserve 2 cups broth for later.
  • 3
    In a non-stick pan saute' your peppers & onions in 2 pats of melted butter. When tender, drain and set aside.
  • 4
    Cook & drain speghetti noodles according to directions.
  • 5
    In large casserole (deep dish, I prefer one w/ a lid) combine chicken, noodles, sauted onions and peppers, both cans of soups, 1 cup broth, pimentos, and 1 package of the cheese (hand grated) this is about 2 cups. (I usually eye this. I use about 1 1/2 cups in dish and 1 cup on top!!) After blending all the ingredients together I place my lid on the casserole and bake for 45 minutes to an hour. Then I remove the lid, stir well, top with 1 cup grated cheese and continue cooking for 10-15 mins. or until bubbly!
  • 6
    Let cool/stand for at least 10 mins prior to serving. This dish is actually better the next day! Many times I make it all up - place it in the refrigerator and cook the next day. Allowing all of the ingredients to mesh together really makes all of the flavors come out. I add more broth on the next day, this is why I save 2 cups when cooking. You can use milk also, but the broth gives it more flavor!! YUM!! Good served w/ a fresh salad, beans and rolls. OH MY!

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