4 Sanderson Farms® Split Chicken Breasts
3 teaspoons salt
1 teaspoon ground black pepper
1 yellow onion, 1-inch diced
5 quarts water
1 (12-ounce) package spaghetti noodles
1 pound pasteurized prepared cheese product, cubed
1 1/2 teaspoons salt
1 (10-ounce) can diced tomatoes and green chilies
1 (7.3-ounce) jar sliced mushrooms
1 (14.5-ounce) can stewed tomatoes
2 cups mild cheddar cheese, shredded
1. Wash chicken breasts and place them in an 8-quart stockpot. Add 3 teaspoons salt, black pepper, yellow onion and water.
2. Bring temperature up to a simmer and cook 40 minutes.
3. Preheat oven to 350°F.
4. Remove chicken from broth reserving the broth. Pull chicken skin and bones off and discard. Pull chicken meat into bite size pieces. Set aside.
5. Bring broth temperature up to a boil. Break spaghetti noodles in half and add to stockpot. Cook 11 minutes, stirring occasionally. Drain spaghetti noodles reserving 1 ½ cups of broth.
6. Return spaghetti noodles to stockpot. Add the cooked chicken, cheese product, 1 ½ teaspoons salt, diced tomatoes, mushrooms, stewed tomatoes and the 1 ½ cups reserved broth. Heat up to melt cheese, stirring constantly.
7. Spray a 4.8-quart baking dish with oil. Spread spaghetti mixture on baking dish. Top with cheddar cheese.
8. Bake in preheated 350°F oven for 20 to 30 minutes.
Yield: 8 to 10 servings.