Friday, September 10, 2010

chicken spaghetti


■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. or buy rotisserie chicken and tear apart... Just make sure you add canned chicken 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).
This is pioneer woman's recipe, but I like this with less cayenne.. and make sure your noodles aren't over cooked, because they cook in the oven.
I have taken this meal to lots of people in my ward when I need a quick meal.
From Sue's Kitchen

1 comment:

Brittany said...

hey sue! tonight i was desperate for a simple, quick yum dinner and for some weird reason, i remembered you had a chicken spaghetti recipe! i had everything needed (except pimentos), so i made it without those and WE ARE LOVIN IT!! it is so delish! it's like a touch fajita-ish and so delish! oh my gosh thanks!