There are many ways to cook chicken spaghetti. In fact, I change it up often. That way it never gets old or boring. I love chicken spaghetti for a #sundaysupper meal. I can take my time on Sunday's and let the chicken cook in the Crock-pot on low. This makes the perfect shredded tender chicken for your casserole.
In the Crock-pot, I added 3 large chicken breast, 1 can of Cream of Chicken Soup, 1 cup of Organic Chicken stock, the 1/2 cup of chopped white onion and 1/2 of the can of Hunts stewed tomatoes. I added the other 1/2 later. Simmer in Crock-pot on low until chicken is tender. About 4 hours. Go to a movie and lunch and it will be ready when you get back.
On Stove top - In a medium-large sauce pan, add your water and I used the infused extra virgin oilive oil. This is delicious and makes your noodles light and tasty. Bring to a boil and cook your spaghetti until tender and floats to top.
Drain your spaghetti and add drain spaghetti into your Crock-pot. Stir in and let simmer about 30 minutes. Then, I transferred to a baking dish. I drained the mixture using a colander so that the noodles retained some juice but not soaking wet.
Once in baking dish, add in the rest of your stewed tomatoes, Italian seasoning & red pepper. Top with the small pkg of mild cheddar cheese and bake at 350 Degrees for approx 12-15 minutes.
Serve with crackers, bread, toast or whatever you like. It is a hearty chicken spaghetti and perfect for a Sunday Supper. Enjoy!
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