Chicken Spaghetti
"From the Pioneer Woman, make with Apple, Pecan & Blue Cheese Salad with Dried Cherries & garlic bread"
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 cups cooked chicken
- 3 cups spaghetti, Broken Into Two Inch Pieces
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 2 cups grated sharp cheddar cheese
- 1⁄4 cup finely diced green pepper
- 1⁄4 cup finely diced onion
- 1 (4 ounce) jar diced pimentos, Drained
- 2 cups reserved chicken broth, from cooked chicken
- 1 teaspoon Lawry's Seasoned Salt
- 1⁄8 - 1⁄4 teaspoon cayenne pepper
- salt and pepper, to taste
- 1 cup additional grated sharp cheddar cheese
directions
- 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).
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RECIPE SUBMITTED BY
WaffleCrumbs
Indianapolis, Indiana
40 something with 2 picky kids and a meat & potatoes eatin' better half. Always in search of that meal that all four of us can agree on. It doesn't happen very often. I love to cook, I love to experiment, I love to photograph it and I love to eat it. Life is good! Cheers!
