Rye Free Classic Chicken Spaghetti

Total time1 hr 10 min

Prep time25 min

Cook time45 min

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Ingredients

6 servings

For the chicken

2 lbs bone-in, skin-on chicken breasts or thighs
1 tsp salt
½ tsp black pepper

For the pasta

12 oz spaghetti
Kroger Spaghetti, 12 oz
RUMMO Gluten Free Spaghetti, 12 oz Wild Harvest Spaghetti, Corn & Rice Blend, Gluten Free 12 Oz De Cecco Organic Spaghetti - 12 Oz Wild Harvest Spaghetti, Organic, Whole Wheat 12 Oz
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For the sauce

2 tbsp unsalted butter
1 medium yellow onion, finely diced
1 green bell pepper, finely diced
3 cloves garlic, minced
1 can (10.5 oz) condensed cream of mushroom soup
1 can (10 oz) diced tomatoes with green chiles (such as rotel), undrained
1 cup reserved chicken poaching broth
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
2 cups shredded cheddar cheese, divided
4 oz cream cheese, cubed and softened
salt and pepper to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place the chicken in a large pot and cover with cold water by 2 inches. Add 1 tsp salt and 1/2 tsp black pepper. Bring to a boil over high heat, then reduce to a steady simmer and cook until the chicken reaches 165°F (74°C) at the thickest part not touching bone, about 20–25 minutes. Transfer the chicken to a cutting board and reserve 1 cup of the poaching broth. Once cool enough to handle, remove and discard the skin and bones, then shred the meat into bite-sized pieces.
2
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

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