Friday, January 29, 2010

Chicken Spaghetti Casserole

Mike has decided that this is one of his favorite meals ever. It is really delicious and easy to make. I got the recipe from the Pioneer Woman. She's got some great recipes on her blog!

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 (or from can)
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. (I already had cooked chicken in my fridge so I just used that and used canned broth.) 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).

1 comment:

Travis and Jamie said...

I've made this before, only using Velvetta instead of cheddar. Trav got the recipe from a family on his mission. Super yummy!!


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