CHICKEN SPAGHETTIRecipe from The Pioneer Woman
2 cups cooked chicken, shredded (for ease buy a Rostisserie chicken)
2 cans Cream of Mushroom soup
2 cups sharp cheddar cheese, grated
1/4 cup green pepper, finely diced
1/2 cup onion, finely diced
1 (4 oz) jar diced pimentos, drained
3 cups dry spaghetti, broken in half
2 cups reserved chicken broth from pot
1 tsp Lawry's Seasoned Salt
1/8 tsp cayenne pepper
Salt and pepper to taste
1 cup additional shredded sharp cheddar
Directions:
Cook 1 fryer and pick out the meat to make 2 cups. Cook spaghetti in same chicken broth until al dente. DO NOT OVERCOOK. When spaghetti is cooked, combine with remaining ingredients, except the additional cup of cheese. Place mixture in casserole dish and cover with additional cheddar. Bake immediately at 350 degrees for 45 minutes or until bubbly.
2 cans Cream of Mushroom soup
2 cups sharp cheddar cheese, grated
1/4 cup green pepper, finely diced
1/2 cup onion, finely diced
1 (4 oz) jar diced pimentos, drained
3 cups dry spaghetti, broken in half
2 cups reserved chicken broth from pot
1 tsp Lawry's Seasoned Salt
1/8 tsp cayenne pepper
Salt and pepper to taste
1 cup additional shredded sharp cheddar
Directions:
Cook 1 fryer and pick out the meat to make 2 cups. Cook spaghetti in same chicken broth until al dente. DO NOT OVERCOOK. When spaghetti is cooked, combine with remaining ingredients, except the additional cup of cheese. Place mixture in casserole dish and cover with additional cheddar. Bake immediately at 350 degrees for 45 minutes or until bubbly.
Number of Servings: 12
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