Tuesday, January 4, 2011

Spaghetti Chicken Casserole

This is a favorite around our house when we're not watching carbs. First we take about eight skinless chicken thighs,
cover with water,
and bring to a boil for about twenty minutes, covered and vented. Although we used thighs, you could use any skinless chicken parts that you prefer.
Remove chicken to a bowl to cool, reserving broth.
Remove a half of a cup of the broth and set aside.
Cook eight ounces of spaghetti or vermicelli in the remaining broth according to the instructions on the box.
In the mean time, debone and cut the chicken into bite size pieces.
When pasta is done drain into colander.
In a casserole dish, mix together one can of cream of mushroom soup with the half cup of reserved chicken broth and the spaghetti.
Add the chicken.
Stir in some cheddar cheese.
I like to throw in a few fresh mushrooms.
Mix those in and top with a little more cheese.
Now all you have to do is nuke it for twenty minutes at fifty per cent power and it will look like this.
Salt and pepper to taste and serve.
Could you use precooked/prepackaged chicken, cook the pasta in water (not the broth), use store bought broth to mix with the soup, and still have a tasty dish? 'Course the hell you could. Your family will never know how lame you are. Just saying.