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Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti, by , is from The Del Oro Golden Eagle Marching Band Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jolene Scanlon

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:
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
cups Finely Diced Green Pepper
cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot (or chicken broth/bouillon)
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

Directions:
Directions:
Directions:
Cook 1 cut up fryer and pick out the meat to make two cups. I just used frozen chicken breast boiled in microwave. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, drain then 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).

 

 

 

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