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Pretzel Topped Cheesy Chicken Spaghetti


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So, you’re probably gonna think I’m a bit strange. 

Pretzel topped spaghetti?

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I got a wild hair and decided to top creamy, cheesy, chickeny spaghetti with a big fat layer of salty pretzel. I don’t know why I did it; I was just in one of those moods to be all experimental.

Sometimes these moods work, sometimes not so much.

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But this time the crazy, silly idea really, really worked. It’s like the perfect comfort food for a cold ass night (like tonight is gonna be). It eliminates the need for garlic bread, etc. It’s all wrapped up into one pretty little hot dish.

I love this particular pretzel dough recipe; I’ve used it for so many things like this, this and this. Make a batch, which is really easy to whip up, and keep it in your fridge. You’ll love me for it.

I used Muenster cheese, because I think it’s amazing, and it melts so good. Pepper Jack cheese would be good, I’m sure, or Mozzarella, or you could just skip it all together if you’re not a big melty-cheesy fan. I really don’t think those people exist, though. I mean, they can’t for real.

In case you’re wondering, I prefer vermicelli over spaghetti noodles because spaghetti grosses me the hell out. They’re too round and fat and remind me of worms; they’re just so in your face and obtrusive. I’m sorry; please get that out of your mind now and let’s just focus on vermicelli. It’s the daintier, less aggressive version of spaghetti noodles.

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I can’t explain myself and all my quirky ways.

Printable-

Pretzel Topped Cheesy Chicken Spaghetti

Pretzel Topped Cheesy Chicken Spaghetti

Ingredients

  • This Pretzel Dough Recipe
  • 1 can cream of chicken
  • 1 can cream of mushroom
  • 1 cup whole milk
  • 1 tbsp salt
  • 1 tbsp cayenne pepper
  • 1 tbsp coarsely ground pepper
  • 1 lb. vermicelli, cooked according to directions
  • 3/4 lb. boneless, skinless chicken breasts, cooked and shredded
  • 2 cups Muenster cheese, Pepper Jack (or whatever your favorite cheese is), shredded
  • 1 tbsp pimentos (optional, but gives it nice color)
  • Fresh Italian parsley, chopped

Instructions

  • Make the pretzel dough recipe.
  • Whisk together the soups, milk, salt and peppers in a large mixing bowl.
  • Add the chicken, cheese and pimentos and toss, using tongs, until fully incorporated.
  • Pour into a 9X11 baking dish, or divide into individual ramekins.
  • Top with pretzel dough (stretch it out to fit), brush with egg wash and salt and bake for 30 minutes, or until brown and spaghetti is bubbly.
  • Garnish with parsley.
  • [xyz-ihs snippet="Swoop"]
https://www.dixiechikcooks.com/pretzel-topped-cheesy-chicken-spaghetti/

5 Comments

  • Minnie@thelady8home
    February 19, 2015 at 12:24 AM

    That sounds a superb idea!! Looks so yummy.

  • Erin @ The Spiffy Cookie
    February 17, 2015 at 3:52 PM

    I see nothing strange here. Please carry on.

  • adam j. holland
    February 16, 2015 at 6:25 PM

    Great idea! I don’t understand how you are grossed out by spaghetti (worms) but not vermicelli (smaller worms). 😉

  • Shea
    February 16, 2015 at 6:51 PM

    Adam – Fat worms are gross, skinny ones aren’t. Didn’t you know that??

  • Malia @ Small Town Girl
    February 15, 2015 at 6:43 PM

    Seriously? That sounds so good! Great idea! Wish it was mine 😉 Pinned!

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