But if you’re careful and keep the spaghetti nice and packed, it should be around 2 1/2 – 3 cups, uncooked.) Next, take the cooked chicken pieces out of the pot. Turn heat to high. Then dip a measuring cup into the pot and retrieve 2 cups of broth.
Then dip a measuring cup into the pot and retrieve 2 cups of broth. (Don’t burn yourself!) Now dump the spaghetti pieces into the boiling chicken broth to cook. Allow the spaghetti to cook for several minutes, until very al dente (or, until it still has a nice "bite" to it.)
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Chicken Spaghetti. With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat. Level: Easy.