Chicken spaghetti

Though this may be the most yellow looking food photo you’ll ever see me share, this recipe is a picky eater’s paradise. Growing up my mom always served a casserole she dubbed “Saucy Pork & Noodle Bake.” I shared the recipe (with no photo) a while back but this is a slightly spicier twist on that family favorite.

This version involves a rotisserie chicken (which is easier to come by than the roast pork) and a different shape noodle so for some reason my kids qualify this as a Totally New Idea.

The best part is I always split this recipe in 2  and store one half in the freezer for another night. This is my “I’m so busy I can’t See Straight!” go-to dinner. I LOVE having one of these prepped and ready for popping in the oven.

The irony is that I don’t have a cooked shot to share with you because it usually appears on our tables in the deep dark late night after homework! Ha!

Chicken Spaghetti

Serves 4 if you split into 2 8×8 pans
Whole batch serves 8

Ingredients:

2-4 cups of shredded rotisserie chicken (I give a range because it depends on what you have on hand!)
2 cans cream of chicken soup
2 cans Mexicorn (the kind with chopped red and green peppers mixed in. They are SO tiny my kids generally don’t notice.)
1/2 onion, chopped
1 tsp olive oil
1 box thin spaghetti
1 bag of shredded cheddar cheese
Lawry’s seasoning
cayenne pepper (for the spicy lovers. optional)

Method:

Set a large pot of water to boil. Cook the spaghetti for half the time it says on the package, drain and set aside.

In a small sauté pan, heat the olive oil over medium high heat. Sautee the chopped onions until translucent and tender.

In a large mixing bowl, combine the pasta, onions, corn and soup until everything is evenly coated.

Distribute the noodles evenly into the 2 baking pans. Split the chicken and toss it into the noodle mixture using your hands. A spoon doesn’t mix it in well enough. I just kind of use my fingers to get it spread in there evenly.

Lightly sprinkle with Lawry’s seasoning.

To Freeze: Wrap tightly with tin foil and store. When it is time to bake, preheat your oven to 375 degrees. Bake for 35 minutes and then uncover it. Sprinkle with cheddar cheese and continue to bake until hot and bubbly and the cheese has melted. Another 25 minutes or so.

To Bake Right Away: Bake at 350 degrees for 20 minutes. Cover with shredded cheese and continue to bake another 25 minutes until hot and bubbly and the cheese has melted.

Serve with cayenne pepper as a condiment for the more adventurous eaters.