Saturday, March 2, 2013
Randalla's Restaurant Chicken Spaghetti
This was one of our most requested catered dishes. It is a little different from some of the other recipes as it uses cheddar cheese and velveeta and uses the WHOLE chicken instead of chicken breasts. Using the whole chicken gives it flavor and moistness making this casserole real comfort food!.
1 Large Fryer
1 lb. thin spaghetti, broken into 2-inch pieces
One jar roasted red peppers drained and diced
1 small onion diced
1/2 cup finely diced green bell pepper
2 cans cream of mushroom soup
3 cups grated cheddar cheese
1 cup diced Velveeta
1 tsp garlic salt
Freshly ground black pepper to taste
1/8 to 1/4 tsp. cayenne pepper to taste
Preheat the oven to 350 degrees F.
Add the chicken to a stock pot. Cover with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked, about 1 hour or until no longer pink around the bones. Remove the chicken from the water using tongs or a slotted spoon and set it aside on a plate to cool. Remove 2 cups of broth from the pot and set aside. Bring the remaining broth back to a boil and add the spaghetti. Cook until al dente. Drain the spaghetti, discarding the cooking liquid. Set aside.
De-bone the chicken and cut into bite size pieces. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup. Add 2 cups of the cheddar cheese and diced velveeta. Then add the onion, green pepper and roasted red pepper. Add the garlic salt, black pepper and cayenne pepper. Finally, add the chicken and reserved broth. Stir together well, then taste to check the seasonings. Pour the mixture into a large baking pan and top with the remaining 1 cup cheddar cheese. Bake for 35 to 45 minutes, until bubbly.
Makes 6 to 8 servings.