A friend just recently asked for this recipe and I've had so many ask for it that I decided it was finally time to post it here. The recipe came from my Mom and my family loves it. Hope that you enjoy it too.
Chicken Spaghetti
1 pkg. chicken thighs
1 green bell pepper
1 onion, cut into chunks
1 lb. spaghetti
1 can cream of chicken soup
1 can cream of mushroom soup
1 can rotel diced tomatoes (not drained)
salt and pepper
poultry seasoning, rubbed sage, garlic powder, and any other spices that you might like. I use Suzy's The Spice Connection seasoning)
Monterey Jack, mozzarella, or three cheese Mexican blend
Put chicken in large pot with enough water to cover it. Add green pepper, onion, and spices. Boil for 1 hour or until meat is pulling away from the bone. Take chicken out with a slotted spoon, set aside to cool enough to touch. Leave water in pot. Bring water back to boil and put spaghetti in the water. cook to tooth (al dente)
Bone the chicken and cut or tear into bite size pieces.
Preheat oven to 350 degrees.
Mix in large bowl cooked and drained spaghetti, chicken pieces, soups and rotel tomatoes.
Put in a 13 x 9 baking pan. Sprinkle with additional salt and pepper if needed. Top with cheese, you can mix a little cheese in the spaghetti before if you want.
Bake for 20 minutes or until cheese is melted. Enjoy!
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