What you will need:
3-4 chicken breast or 1 fryer chicken
1 lb spaghetti noodles {I only had egg noodles on hand}
1 onion
1/4 cup green bell pepper {I only had red}
2 cans of cream of mushroom soup
2 1/2 cups of shredded cheddar {You could also use Velveeta}
Lawry's seasoned salt
black pepper
cayenne pepper {optional}
**you can find the original recipe here.
(chicken not shown. also i chop and freeze my bell peppers)
Preheat oven to 350 degrees.
Bring chicken to a boil.
After the chicken has boiled, remove 2 cups of the broth
and set aside.
Bring the remaining broth back to a boil and add your noodles.
While your noodles boil, shred your chicken.
if you're smart youll wait for your chicken to cool first before shredding.
Im impatient and I like to shred it as soon as it comes out of boiling water. yea, my fingers love me ;)
Drain noodles, set aside.
Chop your onion and bell pepper.
Place your cooked noodles in a large bowl.
Add you cream of mushroom soups, and 2 cups of cheese.
Then, add your onion, bell pepper, and seasonings.
Add your chicken last. Stir together.
Pour your mixture into a large casserole dish and top with cheese.
Bake for 35-45 minutes.
Enjoy!
Preheat oven to 350 degrees.
Bring chicken to a boil.
After the chicken has boiled, remove 2 cups of the broth and set aside.
Bring the remaining broth back to a boil and add your noodles.
While your noodles boil, shred your chicken.
Drain noodles, set aside.
Chop your onion and bell pepper.
Place your cooked noodles in a large bowl.
Add you cream of mushroom soups, and 2 cups of cheese.
Then, add your onion, bell pepper, and seasonings.
Add your chicken last. Stir together.
Pour your mixture into a large casserole dish and top with cheese.
Bake for 35-45 minutes.
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