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Chicketti Casserole Recipe

3.5 stars - based on 2 votes
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This recipe for Chicketti Casserole is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/4 c. cut spaghetti (uncooked)
1-1/2 to 2 c. cooked chicken, cut in chunks
1/2 c. diced cooked ham (optional)
1/4 c. minced pimientos
1/4 c. minced green bell pepper
1 can undiluted cream of mushroom soup
1/2 c. chicken broth
1/8 tsp. pepper
1/2 small onion, chopped fine
1-1/2 c. grated American cheese (6 oz)
Directions:
Directions:
Cook spaghetti until barely tender, drain and rinse with hot water, drain well. Add rest of ingredients except 1/2 c. of the grated cheese. Toss lightly and add more seasonings, if needed. Pour into 1-1/2 qt. casserole and sprinkle with 1/2 c. cheese. Bake in covered casserole in 350 degree oven for 45 minutes, or until hot. Casserole can be made early and refrigerated until hour before serving time.
Personal Notes:
Personal Notes:
I was given this recipe about 40 years ago and I have served this many times. I usually double the recipe for my family and freeze a casserole (uncooked) for later use.

 

 

 

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