12ouncessharp Cheddar cheeseshredded; divided (8 ounces for casserole; 4 ounces for topping)
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Instructions
Cook the Chicken
Preheat oven to 350ºF
Place chicken on lightly greased baking dish, season with salt and pepper, cover with foil and bake about 40-45 minutes, or until internal temperature reaches 165ºF - OR - Place chicken thighs (or breasts) in a large pot and cover with water; bring to boil; allow chicken to come to 165ºF; remove chicken and set aside
4 lb. boneless, skinless chicken thighs or breasts
While chicken is cooking, chop onions, celery and bell peppers
1 cup chopped celery, 1 cup chopped onion, 1 cup chopped green and/or red bell pepper
Once chicken has cooled, use two forks to shred the meat; set aside
Prepare the Vegetables and Sauce
Add oil to skillet, place chopped onions, celery and bell peppers in oil; cook about 15 minutes on medium - medium/high heat
2 tablespoons oil, 1 cup chopped celery, 1 cup chopped onion, 1 cup chopped green and/or red bell pepper
Once vegetable mixture is done, add chicken broth, condensed soups, garlic powder, salt, pepper and sour cream; Mix together well and allow to cook for about 5 minutes uncovered
1 can condensed cream of chicken soup, 1 can condensed cream of celery, 1 cup sour cream, 1 cup chicken broth, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder
Add shredded chicken to vegetable mixture; combine well
4 lb. boneless, skinless chicken thighs or breasts
Add one cup of shredded cheese to mixture; combine well; turn heat to low and prepare pasta
12 ounces sharp Cheddar cheese
Final Steps
In a different large pot, bring 4 quarts of water to a boil; cook pasta as indicated on packaging (usually about 9 minutes) Drain pasta; set aside
1 lb. pasta (spaghetti)
Lightly oil a 9 x 13 baking dish; add cooked pasta and vegetable mixture to baking dish; combine well (this is easiest to do with tongs)
Add remaining half of of the cheese to the pasta and vegetable mixture; mix well
12 ounces sharp Cheddar cheese
Top with remaining cheese; bake covered for about 15 minutes, or until cheese has melted and casserole is bubbly.
Notes
Note: you can reduce the cooking time by about 45 minutes if you use rotisserie chicken
I make this dish with dark meat because I think it's more flavorful, however, if you prefer white meat, then use chicken breast. Cook them as indicated in the recipe
If you buy skin-on chicken, I've found it's easier to remove the skin prior to cooking the chicken.
If you want a crispy topping, cook the casserole uncovered