Shredded Chicken & Spaghetti Casserole

Submitted by Lana Christine

"This recipe was formed when I didn't want to go grocery shopping, so I did an inventory of ingredients in my house, went to supercook.com, and found a recipe for chicken and spaghetti casserole. I modified it a bit, and here's the result. *Note... I just love the hearty/homestyle taste of this casserole. Cheesy, warm and oh-so-delicious. 8 chicken thighs (or 6 breasts) Olive oil Butter 1 small onion (or 8 pearl onions) diced small 2 cloves garlic, diced Salt Pepper **Cream of mushroom soup (approximately 10 oz) 4 medium-sized ripe tomatoes- diced 1/4 cup chopped bell pepper (optional) 2 teaspoons parsley (optional) 1 can of tomato sauce 1 1/2 cups shredded Italian cheeses (of your choice... I use mozzarella, Parmesan and asiago) 1 (10 oz) bag of frozen peas, partially thawed 3 tablespoons flour 12 oz spaghetti, broken in half (& cooked for 6-7 minutes)"

 

• Ready In: 1hr 25mins
• Ingredients: 16
• Serves: 6-8

ingredients

• 8 chicken thighs or 6 chicken breasts
• olive oil
• butter
• 1 small onions, diced small or 8 white pearl onions
• 2 garlic cloves, diced
• salt
• pepper
• 1 (10 ounce) can cream of mushroom soup
• 4 whole tomatoes (diced)
• 1⁄4 cup chopped bell pepper (optional)
• 2 teaspoons parsley (optional)
• 1 (8 ounce) can tomato sauce
• 1 1⁄2 cups cheese (parmesan , Asiago and mozarella)
• 1 (10 ounce) bag frozen peas, partially thawed
• 3 tablespoons flour
• 12 ounces spaghetti, broken in half (& cooked for 6-7 minutes)

directions

1. FIRST:

2. Thaw chicken.
3. Butter (or oil) a large glass baking dish.
4. Place chicken in dish.
5. Melt 1/3 cup butter (or substitute margarine or oil) and slather on chicken.
6. Dash salt and pepper on to taste.
7. Sprinkle uncooked garlic and onion over chicken to taste.
8. Bake on 425 for 20 minutes (while you’re cooking everything else).

9. WHILE THE CHICKEN COOKS:

10. In a large pot, start water boiling for spaghetti, add a dash of salt and oil (cover for faster boiling).
11. Add pasta and cook for 6 minutes, drain & rinse with cold water, set aside.
12. In a sauce pan (or skillet), sautee onions and garlic in oil until slightly browned.
13. Add cream of mushroom soup, stir.
14. Add tomatoes, bell pepper, parsley, and green peas.
15. Add tomato sauce, stir.
16. Cook for 2-3 minutes.
17. Add shredded Italian cheese, stir until melted.
18. Add flour, stir.
19. Cover, cook until thickened (4-6 minutes) stirring often.

20. ONCE CHICKEN IS DONE COOKING:

21. Bring chicken out of oven, set aside in separate dish to cool.
22. Set aside dish to cool (& while you’re cooking, clean the baking dish, re-butter/oil it and use it for your casserole).
23. Once chicken cools, tear it off the bone and shred it to the consistency of your liking.
24. Mix chicken, sauce, and spaghetti together in casserole dish.
25. Top with parmesan.
26. Bake on 425 for 45 minutes.