This hearty casserole is a family favorite and is great for subzero temperatures!! With a few minor changes, I adapted this recipe from Pioneer Woman’s Chicken Spaghetti recipe.
Ingredients
- 1 lb boiled chicken breasts (or thighs)
- 2 7 oz packages of fideo macaroni
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 cups shredded Italian cheeses (provolone, mozzarella)
- 2 cups sliced mushrooms
- 1 medium onion, chopped
- 1 tb ground garlic
- 1 tsp sage
- 1 tsp thyme
- 1/2 cup extra shredded cheese
Preparation
- Boil the chicken in water – add some poultry seasoning to it and reserve the broth for later. Once the chicken is cooled tear it apart.
- Meanwhile, chop up your onion and mushrooms.
- In a mixing bowl combine the cream of- soups with the cheese, onions, and mushrooms. Add the chicken and broth and mix well.
- Season to taste.
- Add the uncooked fideo and mix well.
- Pour mixture into a large baking pan.
- Sprinkle with the extra cheese.
- Bake at 425° for about 30 minutes or until bubbly.
This is a great dish that freezes well for convenience!