Chicken Spaghetti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. cooked chicken
3 c. spaghetti, uncooked and broken into two-inch pieces
2 cans cream of mushroom soup
2 c. grated sharp cheddar cheese
¼ c. finely diced green pepper
¼ c. finely diced onion
1 jar (4-ounce) diced pimentos, drained
2 c. reserved chicken broth from pot
1 tsp. Lawry's Seasoned Salt
⅛ tsp. (to ¼ teaspoon) cayenne pepper
Salt and pepper, to taste
1 c. additional grated sharp cheddar cheese
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Directions: |
Directions:1. Cook 1 cut up fryer and pick out the meat to make two cups.
Or use store bought rotisserie cooked chicken (about 2 cups shredded).
2. Cook spaghetti in same chicken broth until al dente. Do not overcook.
3. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
4. 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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Personal
Notes: |
Personal
Notes: This really is one of the all-time greatest "make before" comfort foods. It always is a hit at our table or at any potluck gathering. This dish is great to pull out of the freezer or refrigerator when preparing a dinner for company because you’re not spending all your time in the kitchen leaving more time to spend with your guests. Winner, winner, chicken dinner!
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