Saturday, March 5, 2011

Chicken Spaghetti

I have a request for a chicken spaghetti cassarole.  I never made it before, in fact, I never ate it before.  This is new ground for me, a request I have never had before.  From my understanding, this request had to involve chicken, cream of something soup and spaghetti noodles. 

I have had my eye on The Pioneer Womans chicken spaghetti for a while, but never had the chance to make it.  Well, now I do.  I whipped this casarole up and served it to my lovig family for dinner.  They loved it.  I did not use the pimentos.


■2 cups Cooked Chicken (I used chicken thighs)

■3 cups Dry Spaghetti, Broken Into Two Inch Pieces

■2 cans Cream Of Mushroom Soup (I used cream of celery)

■2 cups Grated Sharp Cheddar Cheese

■¼ cups Finely Diced Green Pepper (I used celery)

■¼ cups Finely Diced Onion

■1 jar (4 Ounce) Diced Pimentos, Drained (I did not use)

■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. 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).

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