Chicken Spaghetti







Serve with


Served as


Main Ingredient



Interchick assorted pack1 packet thin spaghetti, broken into 2-inch pieces2 ½ cups shredded cheddar cheese1 cup finely diced green bell pepper1 cup finely diced red bell pepper1 teaspoon salt1/8 to teaspoon cayenne pepper2 cans cream of mushroom soup1 medium onion, finely diced Salt and freshly ground black pepper


  1. Preheat the oven to 350 degrees (C)
  2. Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes then return the heat to medium-low and simmer for 30 to 45 minutes. Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
  3. Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 ½ cups cheese, the green peppers, red peppers, onions, salt, cayenne pepper, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
  4. Place the mixture in a pan and top with the remaining 1 cup cheese. Cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil)