Oh. My. This was so delicious!! My kids ate a lot of it and kept saying "Mmmm!" Well Mmmm is right! This was such an awesome dish. Easy and so yummy! It makes a lot too. So I'm excited for left overs for lunch this week. Here is the recipe: (Only I did 1 can cream of mushroom and 1 can of cream of chicken and just did boneless, skinless chicken breasts.)
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
- ¼ cups Finely Diced Green Pepper
- ¼ cups Finely Diced Onion
- 1 jar (4 Ounce) Diced Pimentos, Drained
- 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).
**Make sure you make it over to her site to look at her step by step photos. They really help!
http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/
Enjoy!
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