Wednesday, April 28, 2010

Chicken Spaghetti Casserole


Emilie, Kryssa and Pioneer Woman all said their husbands loved this casserole so I thought I'd give it a shot. It was certainly tasty and both of my boys gobbled it up. I didn't have Lawry's so I used 1/8 teaspoon paprika, 1/8 teaspoon turmeric, 1/8 teaspoon onion powder, 1/8 teaspoon garlic powder.

2 cups Cooked Chicken (I used 3 chicken breasts, diced and sauteed in a pan)
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 Chicken Broth
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 spaghetti 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).

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