Jalapeno Popper Chicken Spaghetti
2 cups cooked chicken
3 cups dry spaghetti
1 cans cream of chicken soup
1/2-3/4 block of cream cheese, cubed
2 cups grated sharp cheddar cheese
¼ cups diced jalapeno peppers
¼ cups diced bacon, or bacon bits
2 cups reserved chicken broth from pot
salt and pepper, to taste
1 cup additional grated sharp cheddar cheese
additional bacon bit, for garnish
additional diced jalapeno's, for garnish
Preheat oven to 350.
Cover your your cut up fryer with water or chicken stock and cook until done. When cooled, gather 2 cups of meat and cut into bite sized pieces.
Cook spaghetti in same chicken broth until al dente. Do not overcook.
In a separate bowl combine the cream of chicken soup and broth. Mix well enough to combine, fold in your cubed cream cheese.
When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar and the additional bacon and peppers.
Place mixture in casserole pan and top with additional bacon, jalapeno's and remaining sharp cheddar.
Cook for 45 minutes or until bubbly. (If the cheese on top starts to get too browned, cover with foil).