My take on Ree’s classic chicken spaghetti – perfectly nostalgic and freezes beautifully! This version includes extra vegetables, tender chicken and spaghetti, and lots of cheese because we deserved it.
- 8 ounces, weight Dried spaghetti, broken
- 1 pound Chicken, Cooked And Shredded
- 1 whole Pepper, chopped
- 1 whole Chopped medium zucchini
- 1 whole Medium carrot, chopped
- 1 rod Celery, chopped
- ½ whole Medium onion, chopped
- 1 cup Half half
- 1 cup Chicken broth or pasta cooking water
- 1 teaspoon seasoned salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon Cayenne pepper
- 2 cans (10 oz size) Cream of Chicken Soup (or cream of anything!)
- 8 ounces, weight Sharp cheddar cheese, grated
Cook the pasta very al dente in salted water, about 3 minutes less than the minimum time indicated on the package. Drain and set aside, reserving a little cooking water if using.
In a large bowl, combine the pasta and the remaining ingredients with all but a handful of grated cheese. Taste the mixture and add more spices according to your preference. It will be slightly soupy and weird because the vegetables are raw, but they should still taste good!
Transfer the mixture to a large baking dish, about 9×13, and top with the remaining cheese. Bake at 375ºF for 20-30 minutes until hot and bubbling. Let stand 5 minutes before pouring into shallow bowls. Enjoy!
Note: To make ahead, do all but the last cooking step. This can be frozen for several months and then cooked from frozen (start in a cold oven, turn to 375°F) or thawed in the oven overnight. This can also be stored in the fridge for a few days before cooking and serving.