I just about decided there is no pretty, glorious way of taking a picture of spaghetti. period.
This has been a go to for 15 years now. The not-so littles used to literally inhale this when they were babes.
Normally I would cook a whole chicken in a pot of boiling water, let it cool, shred it, then proceed with the rest of the recipe. And I think that’s why I haven’t fixed it in forever. And I mean years.
I have been on a rotisserie chicken kick lately. I know, I know. It costs more than buying a frozen one. But, when I can bust this out in about 30 minutes compared to over two hours and a major mess, I will gladly spend the extra few dollars.
I have been using rotisserie chickens for a ton of recipes lately, so don’t be surprised if you see more popping up.
I always see Chicken Spaghetti with different ‘stuff’ in it, veggies, spices, etc. But I like mine pretty plain Jane. And no, this isn’t exactly the healthiest of recipes, but everyone needs a little comfort food now and then. I served this with my roasted vegetable recipe, found HERE.
- 1 Rotisserie Chicken
- 1 Package of Thin Spaghetti
- 2 Cans-Cream of Chicken
- 2 Cans-Cream of Mushroom
- 2 Bags of Mixed Shredded Cheese (4 Cups Total)
- Chicken Broth
- Heat oven to 350.
- Cook spaghetti according to package directions in a large pot, strain and return to pot.
- While spaghetti is cooking, shred the entire rotisserie chicken into bite size pieces.
- In the large pot with the spaghetti, mix in chicken pieces, 2 cans of cream of mushroom, 2 cans of cream of chicken, 1 bag of shredded cheese and enough chicken broth to make it a little 'juicy'.
- Empty spaghetti mixture into a 9x13 glass dish, adding more broth if needed. (you don't want it to be too dry)
- Top with remaining bag of shredded cheese.
- Bake for 20 minutes, until bubbly.