"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti, by , is from The Family Camp Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Shenk
Added: Friday, October 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked chicken
2 cans cream of mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1 - 4 oz. jar diced pimiento, drained
3 cups dry spaghetti, broken into 2 inch pieces
2 cups reserved chicken broth
1/8 to 1/4 tsp.Cayenne pepper
Salt and pepper to taste
1 additional cup of grated sharp cheddar cheese

Directions:
Directions:
Cook cut up and deskinned chicken and pick out the meat to make 2 cups.Reserve the broth. Cook spaghetti in the chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheese. 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).

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Thanks to thepioneerwoman.com

 

 

 

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