Chicken Spaghetti
Serves 4 if you split into 2 8×8 pans
Whole batch serves 8
Ingredients:
2-4 cups of shredded rotisserie chicken
2 cans cream of chicken soup
2 cans Mexicorn (the kind with chopped red and green peppers mixed in.
1/2 onion, chopped
1 tsp olive oil
1 box thin spaghetti
1 bag of shredded cheddar cheese
Lawry’s seasoning
cayenne pepper (for the spicy lovers. optional)
Method:
Set a large pot of water to boil. Cook the spaghetti for half the time it says on the package, drain and set aside.
In a small sauté pan, heat the olive oil over medium high heat. Sautee the chopped onions until translucent and tender.
In a large mixing bowl, combine the pasta, onions, corn and soup until everything is evenly coated.
Distribute the noodles evenly into the 2 baking pans. Split the chicken and toss it into the noodle mixture using your hands. A spoon doesn’t mix it in well enough. I just kind of use my fingers to get it spread in there evenly.
Lightly sprinkle with Lawry’s seasoning.
To Freeze: Wrap tightly with tin foil and store. When it is time to bake, preheat your oven to 375 degrees. Bake for 35 minutes and then uncover it. Sprinkle with cheddar cheese and continue to bake until hot and bubbly and the cheese has melted. Another 25 minutes or so.
To Bake Right Away: Bake at 350 degrees for 20 minutes. Cover with shredded cheese and continue to bake another 25 minutes until hot and bubbly and the cheese has melted.
Giving credit where it's due... I found this recipe on this blog and haven't altered it in any way. Since this is for my personal use and to share with my kids when they need recipes down the road http://www.peanutblossom.com/blog/2013/12/chicken-spaghetti.html
