Chicken Bacon Spaghetti

• Meat

  • 6 slices Bacon, cooked and crumbled
  • 1 1/2 lbs Chicken
  • 1 (10.5 oz can Cream of chicken

• Produce

  • 1/2 cup Green bell pepper
  • 1 cup Red bell pepper
  • 1 Yellow onion, large sweet

• Canned Goods

  • 1 (10.5 oz can Cream of mushroom soup

• Pasta & Grains

  • 1 lb Spaghetti, Thin

• Baking & Spices

  • 1 Black pepper
  • 2 tsp Salt
  • 1 Slap ya mama seasoning

• Dairy

  • 2 cups Cheddar cheese

Found on thenovicechefblog.com

Description

Ingredients

• 1.5 lbs chicken (any combo)
• 2 teaspoons salt
• 1 lb thin spaghetti, broken into thirds
• 1 large sweet yellow onion, finely chopped
• 1 cup finely chopped red bell pepper
• 1/2 cup finely chopped green bell pepper
• 1 (10.5 oz) can cream of chicken
• 1 (10.5 oz) can of cream of mushroom soup
• 2 cups shredded cheddar cheese, divided
• 6 slices bacon, cooked and crumbled
• black pepper, to taste
• slap ya mama seasoning (or tonys chacheres seasoning)

Directions

• Preheat oven to 350°F. Spray a 9x13 casserole with non-stick spray. Set aside.In a stock pot, add chicken and salt. Cover with water and bring to a boil. Boil until chicken is cooked through, about 15 to 20 minutes.Remove chicken from pot (do not throw out the water it was cooked it) and shred. Set aside.Add additional water to the pot (enough to boil the spaghetti in) and bring to a boil. Add spaghetti and cook until al dente, about 7 minutes.Drain spaghetti, but retain 1 cup of the liquid the spaghetti was cooked in.In a large bowl, stir together the cooked spaghetti, the 1 cup of liquid the noodles were cooked in, the cooked and shredded chicken, onion, red bell pepper, green bell pepper, cream of chicken, cream of mushroom, 1.5 cups of the cheddar cheese and bacon. Stir well to combine. (I find it easiest to use big tongs to do this!)Add seasoning to taste, then pour it into prepared 9x13. Top with remaining cheddar cheese.Cover with foil and bake for 25 minutes, remove the foil and let cook an additional 10 minutes. Serve hot!