Description
My take on Ree’s classic Chicken Spaghetti—perfectly nostalgic and freezes beautifully! This version includes extra veggies, tender chicken and spaghetti, and plenty of cheese because we’ve earned it.
Ingredients
- 8 ounces, weight Dried Spaghetti, Broken
- 1 pound Chicken, Cooked And Shredded
- 1 whole Bell Pepper, Chopped
- 1 whole Medium Zucchini Chopped
- 1 whole Medium Carrot, Chopped
- 1 stalk Celery, Chopped
- ½ whole Medium Onion, Chopped
- 1 cup Half-and-half
- 1 cup Chicken Stock, Or Water From Cooking The Pasta
- 1 teaspoon Seasoned Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoons Cayenne Pepper
- 2 cans (10 Oz. Size) Cream Of Chicken Soup (or Cream Of Anything!)
- 8 ounces, weight Sharp Cheddar Cheese, Grated
Preparation
Cook pasta to very al dente in salted water, about 3 minutes less than the minimum time on the package. Drain and set aside, reserving some pasta water if using.
In a large bowl, combine pasta and the rest of the ingredients with all but a handful of the grated cheese. Taste the mixture and add more of the spices to your preference. It will be slightly soupy and weird because the veggies are raw, but should still taste good!
Transfer the mixture to a large baking dish, 9×13 or so, and top with the rest of the cheese. Bake at 375ºF for 20–30 minutes until hot and bubbly. Let rest for 5 minutes before scooping into shallow bowls. Enjoy!
Note: To make ahead, do everything but the final baking step. This can be frozen for several months, then baked from frozen (start in a cold oven, turn to 375ºF) or thawed in the oven overnight. This can also be kept in the fridge for a few days prior to baking and serving.
