Here’s another recipe to make with a rotisserie chicken or leftover cooked chicken. Unfortunately there’s no photo of the ooey-gooey, creamy goodness of this recipe. So you’ll just have to try it for yourself.
When you make it you’re going to think you have this HUGE casserole that will last all week. However, it is going to disappear, practically before your very eyes!
I have to admit that I’m a bit of a snob when it comes to using canned cream of anything soup. But after all, I’m already “cheating” by using a rotisserie chicken. And I’ll admit that I’m happy I made an exception in this case because it reminds me that Campbell’s soup can contribute deliciousness to a recipe. The cookbook author James Villas once wrote that he started turning up his nose at his mother’s recipes (Who is quite a cook herself!) that contained canned cream soups. But try as he might, he was finally forced to admit that none of his homemade sauces successfully replaced the canned soup in his mom’s recipes.
So give this a try . . . and enjoy!
Creamy Cheesy Chicken Spaghetti
Adapted from The Pioneer Woman Cooks
1 rotisserie chicken, meat pulled off and cut into bit-sized pieces, carcass reserved (including skin)
1 can low sodium chicken stock
6 cups water
1 can Cream Of Mushroom Soup
1 can Cream of Chicken Soup
4 cups Grated Sharp Cheddar Cheese, divided in half
1 green or red pepper, finely diced
1 jalapeno pepper, finely diced (optional)
1 small onion, finely diced
1 jar (4 Ounce) Diced Pimentos, Drained
8 oz. white mushrooms, sliced (optional)
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
1 teaspoon Lawry’s Seasoned Salt
1/4 Teaspoon Cayenne Pepper
Salt And Pepper, to taste
Preheat oven to 350.
In a stockpot, combine chicken carcass, stock and water and bring to a boil. Turn down the heat and simmer, covered, for about 20 minutes. I did this to make 2 cups of stock go further.
In the meantime saute pepper, onions, mushrooms and pimentos until softened, and liquid has evaporated.
Strain the chicken stock. Reserve 1 1/2 cups. Bring the remaining stock back to a boil. Cook the spaghetti in the stock until it is almost done. It should still have some bite to it. Drain the spaghetti.
Stir together the chicken, spaghetti, soups, vegetables, 2 cups of the cheese, and the seasonings. Stir in the reserved stock. Transfer to a baking dish and top with the rest of the cheese.
Place mixture in casserole pan and top with remaining sharp cheddar. Bake for 45 minutes until bubbly. If the cheese on top starts to get brown too much, cover the casserole with foil. When it’s done, remove the casserole from the oven and let it rest for 5-10 minutes before serving.