The first time I made this, I made it exactly according to the recipe (except halving it) and I thought it was so-so, but had potential, so I made my own version, with leftovers from a roast chicken. I put the cream of chicken (low sodium this time), water, boullion, butter, and the not-fat part of the pan drippings from a roast chicken (cool it and scrape the fat off) in a saucepan and set to simmer, then added the meat from two chicken thighs/legs, chopped into smallish bits. I let that simmer while the spaghettic cooked, then made the rest as normal except subbed panko bread crumbs for the cheddar cheese. It was YUM! I know, it's not really even the same recipe anymore, but it was so good I had to share!
Was this review helpful?
17 users found this review helpful
The first time I made this, I made it exactly according to the recipe (except halving it) and...