I cooked this last night and everyone loved it so i thought i would share it! Let me know if you make it and what you think!
Also remember before you drain your noodles to take out the reserve you need for the casserole before dumping all the water out!
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).
No comments:
Post a Comment