Chicken Spaghetti
This is a great new way to have spaghetti and it is great for a make ahead and freeze meal.
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
- 1/4 cup Finely Diced Green Pepper
- 1/4 cup Finely Diced Onion
- 1 jar (4 Ounce) Diced Pimentos, Drained
- 2 cups Reserved Chicken Broth From Pot
- 1 teaspoon Lawry's Seasoned Salt
- 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
- Salt And Pepper , to taste
- 1 cup Additional Grated Sharp Cheddar Cheese
Instructions
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Cook a whole chicken and pick out the meat to make two cups.
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Cook spaghetti in same chicken broth until al dente. Do not overcook.
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When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
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Place mixture in casserole pan and top with remaining sharp cheddar.
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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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