Chicken Spaghetti

A few weeks ago I first heard about chicken spaghetti. My friend and I were at the pool letting our kids play and we were discussing what to have for dinner. She said Chicken Spaghetti and I said "what?" I had never heard of it. She gave a brief description and then we continued on in our conversation. Then a couple days ago, I found a recipe on The Pioneer Woman Cooks blog for chicken spaghetti. It seemed was similar to the one my friend told me she made. I decided that it was time that I tried my hand at chicken spaghetti. This is what I came up with.

Oh, and in case you are like me and have never heard of it, chicken spaghetti is nothing more than a casserole. It isn't spaghetti with chicken instead of beef like I had originally thought. I will have to say it ranks pretty high in the comfort food department. I hope you enjoy it as much as I did.

What you will need:

1 16 oz. package angel hair pasta

2 cans cream of chicken soup

2 cans chicken broth

1 cup milk

2-3 small tomatoes cut into chunks

3-4 celery ribs cut into small pieces

1 onion chopped

1/2 rotisserie chicken taken from bone and chopped into bite sized pieces

Cheddar Cheese (1-2 cups depending on how cheesy you like it)

1 sleeve buttery crackers

1/2 cup Parmesan cheese

4 tlbs. butter

Black Pepper

Lowery's Seasoning Salt

Cayenne Pepper

What you do:

Cook the spaghetti in the two cans of chicken broth plus enough water to fill the pot. Cut up the celery, onion and tomato. Mix celery, onion, tomato, cream of chicken soup, rotisserie chicken, cheese and milk together in large bowl. Add spaghetti when cooked to just before aldente. You want it with a good bite because you will continue to cook it in the oven. Season with seasoning salt, black pepper and cayenne pepper. You can leave out the cayenne if you don't like your food with a little spice. You will want to taste the sauce to see how much seasonings you like.

If I had to guess I would say that I used about 1/8 tsp. cayenne pepper, 1 tsp. seasoning salt, and 1/2 tsp black pepper. I may have used a little more than that, but that is a good place to start from.

After seasonings are all stirred in, put in a 9x13 baking dish. Crush crackers in a bowl and add Parmesan cheese. Sprinkle over top of casserole. Cut the 4 tlbs. butter into small pieces and dot around top of crackers.

Bake in a 350 degree oven for about 20 minutes or until cheese is melty, sauce is hot and cracker crumbs are golden brown.