Chicken Spaghetti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 C cooked chicken
3 C dry spaghetti, broken into two inch pieces
2 cans cream of mushroom soup
2 C grated sharp cheddar cheese
1/4 c diced green pepper
1/4 c diced onion
1 jar (4 oz) diced pimentos, drained
2 C reserved chicken broth from pot you just cooked your chicken
1 tsp Lawry's seasoned salt
1/8 - 1/4 tsp Cayenne Pepper
Salt and Pepper to taste
1 additional cup grated sharp cheddar cheese
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Directions: |
Directions:Cook 1 cut up fryer and pick out meat to make two cups.
Cook spaghetti in same chicken broth until al dente. Do not overcook.
When spaghetti is cooked, combine remaining ingredients except additional 1 cup sharp cheddar
Place mixture in casserole pan and top with remaining sharp cheddar.
Cover and make at 350 for 45 minutes until bubbly.
You can also cover and refrigerate for up to two days, or freeze uncooked for up to six months |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Of course, you can make it easier by using canned chicken and chicken broth (rather than cooking your own fryer)...but I don't think it's quite as good. This recipe is from The Pioneer Woman Cookbook...and it is great!
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