Chicken Spaghetti Recipe This really is a fabulous casserole, and the only one in existence that Marlboro Man, our cowboys, and my children will eat. It’s officially called Chicken Spaghetti, but because of my addition of Cayenne Pepper, Marlboro Man took to calling it “Mexican Chicken,” which isn’t its proper name at all, but what’s a woman to do?
There is a lot of “stuff” in this casserole, but the way I ensure widespread acceptance and bliss by those I serve it to is to keep everything diced very small and to season it adequately. And I’ll show you how to do just that. So let’s jump into Chicken SpaghettiLand, shall we? The water’s just fine.
The Cast of Characters: 1 “Cut Up Fryer” (Basically, one chicken that’s been cut into pieces); Thin Spaghetti, Cream of Mushroom soup; onion; green pepper; pimentos, sharp cheddar cheese, Lawry’s Seasoned Salt, cayenne pepper, salt, pepper. This is basic stuff, folks!