Shredded Chicken & Spaghetti Casserole

READY IN: 1hr 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FIRST:
  • Thaw chicken.
  • Butter (or oil) a large glass baking dish.
  • Place chicken in dish.
  • Melt 1/3 cup butter (or substitute margarine or oil) and slather on chicken.
  • Dash salt and pepper on to taste.
  • Sprinkle uncooked garlic and onion over chicken to taste.
  • Bake on 425 for 20 minutes (while you’re cooking everything else).
  • WHILE THE CHICKEN COOKS:
  • In a large pot, start water boiling for spaghetti, add a dash of salt and oil (cover for faster boiling).
  • Add pasta and cook for 6 minutes, drain & rinse with cold water, set aside.
  • In a sauce pan (or skillet), sautee onions and garlic in oil until slightly browned.
  • Add cream of mushroom soup, stir.
  • Add tomatoes, bell pepper, parsley, and green peas.
  • Add tomato sauce, stir.
  • Cook for 2-3 minutes.
  • Add shredded Italian cheese, stir until melted.
  • Add flour, stir.
  • Cover, cook until thickened (4-6 minutes) stirring often.
  • ONCE CHICKEN IS DONE COOKING:
  • Bring chicken out of oven, set aside in separate dish to cool.
  • Set aside dish to cool (& while you’re cooking, clean the baking dish, re-butter/oil it and use it for your casserole).
  • Once chicken cools, tear it off the bone and shred it to the consistency of your liking.
  • Mix chicken, sauce, and spaghetti together in casserole dish.
  • Top with parmesan.
  • Bake on 425 for 45 minutes.
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