You might wonder what yard bird is — at my house, that is what chicken is referred to by the hub. We still eat it but probably not as much as I would like. However, this little invention is pretty amazing. Again, with most of my chicken recipes you can boil the chicken and use the broth, or just buy a roasted chicken at your local grocery store. If you do the latter, be sure that you buy chicken stock, not broth, as the flavor is much richer. There’s a restaurant in KC that serves a similar dish, and it’s amazing. So, this is kind of my copycat.
Creamy Chicken Spaghetti
1 whole raw chicken cut into pieces, or a roasted chicken
1 pound thin spaghetti, broken in half
2 cans cream of mushroom soup, or 1 cr. chicken/1 cr. mushroom
2.5 cups grated cheddar
8 oz. fresh mushrooms, sliced
1/3 cup white wine
1/4 cup each diced green and red bell pepper
1 medium onion, diced
1 tsp seasoned salt
1/8 to 1/4 tsp cayenne pepper
Salt and freshly ground black pepper
Preheat the oven to 350 degrees F.
If using fresh chicken, bring large pot of water to boil. Add the chicken and boil for a few minutes, then return to medium-low and simmer, 30 to 45 minutes. Remove the chicken and 2 cups of the broth. When the chicken is cool, remove the skin and pick out a mix of dark and white meat to make about 2 cups.
If purchasing a rotisserie chicken, pick a mixture of white and dark meat to total about 2 cups.
Cook the spaghetti in either the same chicken broth as you cooked the chicken in, or a combination chicken stock and water, salted well. Cook to al dente state, and do not overcook. Combine the cooked, drained spaghetti, mushrooms, chicken, mushroom soup, 1.5 cups cheese, the peppers, onions, seasoned salt, wine, cayenne and sprinkle with salt and pepper. Stir in one cup of chicken broth or stock.
Place mixture in greased casserole and top with remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate for a couple of days, or cook immediately about 45 minutes. If the cheese starts to get too brown, cover with foil