, is going to be Chicken Spaghetti.Chicken Spaghetti
Ingredients
- 2 cups Cooked Chicken
- 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
- 2 cans Cream Of Mushroom Soup
- 2 cups Grated Sharp Cheddar Cheese
- ¼ cups Finely Diced Green Pepper
- ¼ cups Finely Diced Onion
- 1 jar (4 Ounce) Diced Pimentos, Drained
- 2 cups Reserved Chicken Broth From Pot
- 1 teaspoon Lawry's Seasoned Salt
- ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
- Salt And Pepper, to taste
- 1 cup Additional Grated Sharp Cheddar Cheese
Preparation Instructions
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.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Okay, so we will go until Thursday night again with results (hope it is more than just me this time!).
1 comment:
I just made this about 2 weeks ago! I wish I had taken pictures. I did leave out the pimentos. I did a search for Chicken Spaghetti, and this recipe came up on her cooking blog. I was cooking for several other people, so I made one pan of this and one pan of baked rotini with a tomato based meat sauce. The chicken spaghetti was excellent, and everyone seemed to really like it. This is definitely a keeper recipe for us!
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