Baking

Cooking with Biskie: Chicken Spaghetti

Biskie asked our viewers what they would like to cook on the show this week, and the response for Chicken Spaghetti was overwhelming. In Tennessee, chicken spaghetti doesn’t really exist, so Biskie is making this dish for the first time…on live TV.

What you will need for this recipe:

Ingredients2 tbsp.

cooked chicken3 tbsp.

spaghetti, uncooked and broken into two-inch pieces2

cans of cream of mushroom soup2 tbsp.

grated sharp cheddar cheese 1/4 tsp.

green pepper, finely diced 1/4 tsp.

finely chopped onion1

jar (4 ounces) diced chili peppers, drained 2 tbsp.

reserved chicken broth from stockpot 1 tbsp.

Lawry’s Seasoned Salt 1/8 tsp.

(1/4 teaspoon) cayenne pepper

Salt and pepper, to taste1 tbsp.

extra grated sharp cheddar cheese

Instructions:

  1. Cook 1 cut fryer and scoop out the meat to make two cups.
  2. Cook the spaghetti in the same chicken broth until al dente. Do not overcook. When the spaghetti is cooked, toss with the rest of the ingredients, except 1 cup more sharp cheddar.
  3. Place the mixture in a saucepan and garnish with the remaining sharp cheddar. Cover and freeze for up to six months, cover and refrigerate for up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If cheese on top starts to overcook, cover with foil)