One Pan Chicken Spaghetti

What do you do when you have a bunch of random odds and ends in the fridge? Make something new with them!

My go to for re-purposing old dinner ingredients is stir fry. It’s so easy to mix up the meat, veggies, and some sauce and rice and voila, dinner! But last night I wanted to do something a little different.

I had some leftover rotisserie chicken, red and green bell peppers, onions, and was looking for something interesting to do with them. I remembered about a recipe my grandmother used to make before she passed that had all of these ingredients and was always a crowd favorite, so I decided to make that.

In her recipe, she cooked the pasta, chicken, and veggies all separately. I don’t have time for all of that – plus I don’t want to do the dishes involved in that. So this one pan meal was born.

Now, I know, before you even comment about it…it’s *technically* ONE POT and ONE PAN, but that’s as close as I could get it, okay?

My favorite part of this recipe is that it involves no draining of the pasta. You can use this ratio below for the perfect pasta every time.

2 1/4 ounces liquid to 8 ounces pasta

So let’s get cookin’ already!

Creamy sauce envelops spaghetti, rotisserie chicken and cheese in this delicious one pan meal!

4 1/2 cups chicken stock
1 pound thin spaghetti (broken in half)
2 cups rotisserie chicken (cut into 1 inch pieces)
2 1/2 cups Cheddar cheese (shredded)
1/4 cup green bell pepper (finely diced)
1/4 cup red bell pepper (finely diced)
1 medium onion (finely diced)
1 teaspoon salt
1/8 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
Salt and freshly ground black pepper

Preheat the oven to 350°.
Put the chicken stock in a large pan and bring to a boil. Add the spaghetti to the chicken broth and cook until al dente. Do not overcook.
When the spaghetti is cooked, add to the pot thechicken, mushroom soup, 1 1/2 cups cheese, green peppers, red peppers, onions, salt, cayenne, and sprinkle with salt and pepper.
Place the mixture in a casserole pan and top with the remaining 1 cup cheese.
Bake about 45 minutes, or until bubbly. (If the cheese on top starts to get too brown, cover with foil).