Chicken Spaghetti

We have used the same chicken spaghetti recipe in my family for years now. My mom and I LOVE it, but it is very unhealthy and has TONS of cheese. Zach doesn't like that much cheese so I thought I would try this Chicken Spaghetti recipe out from the "Lancaster Family Recipe" book. It was delicious!

Zach: "Way better than the cheesy version."

JT: "It is really good!"

CHICKEN  SPAGHETTI          

10 chicken thighs  OR    

       6 large chicken breast halves                             

12 oz. pkg. thin spaghetti

 1 ½  Tablespoon Chili powder

1 (10 oz) can Tomato Soup, undiluted

2/3 cup chopped onion                                  

 1 (10 oz) can Cr. of Chicken soup, undiluted

1/3 cup green pepper, chopped                       

1 ½  cup shredded cheddar cheese

1 stick margarine                                            

2 to 2 ½ cups broth (from cooking)

Wash chicken, put in med. saucepan.  Add water to just cover chicken.  Add ½ teaspoon salt.  Boil for 1 hour.  Remove chicken from broth (save broth).  Let chicken cool 15 minutes.  Debone & cut up.  In a large 4 quart saucepan, saute onion & green pepper in margarine.  Add all ingredients to pan, except spaghetti.  Mix well.  Should be a little soupy.

Cook 12 oz  package of thin spaghetti noodles, lightly salted.  Mix one-half  of the above sauce with noodles.  Pour in a 9 x 13 sprayed dish.  Cover and bake at 350 degrees until hot – about 25 to 30 minutes.

(FREEZE THE REMAINING SAUCE FOR UP TO 4 MONTHS.)

This does make double the amount of sauce you need, so if you don't like to freeze things and use them later, just cut the recipe in half! We went ahead and froze our extra and got an extra pkg of noodles for next time! :)