This is a great new way to have spaghetti and it is great for a make ahead and freeze meal.
Course
Main Dish
Cuisine
Italian
Ingredients
2cupsCooked Chicken
3cupsDry Spaghetti, Broken Into Two Inch Pieces
2cans Cream Of Mushroom Soup
2cupsGrated Sharp Cheddar Cheese
1/4cupFinely Diced Green Pepper
1/4cupFinely Diced Onion
1jar(4 Ounce) Diced Pimentos, Drained
2cupsReserved Chicken Broth From Pot
1teaspoonLawry's Seasoned Salt
1/8teaspoon(to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1cupAdditional Grated Sharp Cheddar Cheese
Instructions
Cook a whole chicken 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).