Chicken Spaghetti

I was browsing for recipes on my iPad the other day (not unusual) and I came across the blog Kaitlin in the Kitchen and her Chicken Spaghetti recipe.  It looked yummy and I had been wanting to make a dish similar to this for quite some time so I bookmarked it and this past Sunday I made it, froze it then pulled it out to cook for dinner during the week.  Because I made it over the weekend and then froze it, it was super easy to pull out, thaw, bake and viola - dinner!  Here's the recipe ...

Chicken Spaghetti

Ingredients
1 Whole Rotisserie Chicken

1 clove garlic, diced

1/2 onion, diced

1 green pepper, diced

1 red pepper, diced
1 (10 3/4 oz) can Tomato Soup
1 (10 3/4 oz) can Cream of Mushroom Soup
1 (10 3/4 oz) can Cream of Chicken Soup
1 (10 oz) can Rotel
2 Cups (8 oz) sharp cheddar cheese, shredded
16 oz Spaghetti
Salt & Pepper, to taste

Cayenne pepper, just a pinch

Instructions

With the whole rotisserie chicken peel the skin off and set aside, then pick off and shred the chicken you will use for the dish, discard the rest ~ fill a stock pot with water, include the chicken skins (yes you are including the chicken skins in the pasta water) and bring to boil ~ cook the spaghetti, once cooked to al dente drain, pick out the chicken skin and throw away ~ chop the onion, garlic, red and green pepper ~ saute in olive oil until onions are translucent ~ once the veggies are cooked add the tomato soup, cream of mushroom, cream of chicken, rotel, salt & pepper and pinch of cayenne ~ mix together and allow to heat through then add the chicken ~ mix then add the cheese ~ once combined add the spaghetti and mix ~ transfer to a greased 9 x 13 pan and then either bake at 400 degrees for 20 - 25 minutes or freeze ~ enjoy!

Cooking up the veggies!

Add the soups!

Here comes the chicken!

Stirring in the cheese!

In goes to the spaghetti! 

Post baking!

We had a TON of leftovers and the dish was actually pretty good!  One note though - if you are planning to freezing it I would cook the spaghetti to a little less than al dente because the more time it sits the more it will absorb the soups.