Chicken Spaghetti

Wow! Two posts in one week! I am really getting in to this blogging thing! The more I read other people's blogs, the more I want to update my own blog. I can feel this facebook-like addiction coming on . . .I'll admit it. I'm a blog stalker.

So, I have a recipe for you guys. It's super easy. I'll go with "easy" any day, but especially these days. This cast and I don't mix well in the kitchen. Speaking of the cast, I got a new one yesterday. I went from blue to a lovely spring green. I can also get this cast wet, so that's a plus! Here's a photo of me with the new cast. Don't judge me too harshly here. This picture was taken at the end of the day. Also, keep in mind that I am unable to put my contacts in or pull my hair back by myself. So whatever Jonathan does to it in the morning has to last all day, and you can see from this picture that it usually doesn't end pretty.




Anyway, back to the recipe. This is one of my favorites that my mom makes. It's also good, because you can make a lot of it and freeze part of it for later.

You will need:

1 whole chicken

6 to 10 ounces shredded mozzarella cheese

6 to 10 ounces shredded cheddar cheese

1 medium onion, chopped

1 bell pepper, seeded and chopped

2 garlic cloves, chopped

3/4 stick margarine

1 pound spaghetti

1 can cream of chicken soup

1 can cream of celery soup

1 can cream of mushroom soup

First, you are going to boil your chicken in a large pot. I covered the chicken about half way with water, turned it on high until it started to boil, and then turned it down to medium and put the lid on. Let it boil for about an hour.

As soon as the chicken is done boiling, put the chicken in a large bowl and stick it in the refrigerater to cool. Once the chicken is cool enough to touch, de-bone the chicken and cut it into bite size pieces. Save the broth from the chicken, as you will use it later to cook your noodles in.

Then, you are going to saute your onion, bell pepper and garlic in margarine. While your veggies are cooking, cook your noodles in the broth you had left over from your chicken. Drain noodles and set them aside.

Add your 3 cans of soup and 1/2 of the cheese to your cooked veggies.

Mix well

Stir in the chicken and spaghetti and mix well. Pour into 9x13" baking dish ( you can go ahead and half this at this time if you are going to freeze part of it) and bake for 30 minutes in a 350 degree oven. Remove from oven and top with remaining cheese. Return to oven and bake until cheese is melted.

Savor and enjoy!