Friday, October 30, 2009

Chicken Spaghetti

This recipe is courtesy of the Pioneer woman (see link to her page on the left). I omitted the green pepper, onion, and pimentos (John & aren't fans), but others may enjoy them. Anyways, it turned out pretty good:


· 2 cups cooked chicken

· 2 cans cream of mushroom soup

· 2 cups shredded cheddar cheese

· ¼ cup finely diced green pepper

· ½ cup finely diced onion

· 1 4oz jar diced pimentos, drained

· 2 cups chicken broth

· spaghetti

· 2 additional cups chicken broth

· 1 tsp Lawry’s seasoned salt

· 1/8 to ¼ tsp Cayenne pepper

· salt & pepper to taste

· 1 additional cup shredded cheddar cheese


1. Preheat oven to 350o

2. Break spaghetti up into two inch pieces (ends up being around 3 cups dried)

3. Cook spaghetti in 2 cups chicken broth till al dente

4. Once spaghetti is cooked and drained, mix it with all other ingredients (except additional 1 cup cheddar)

5. Place in casserole pan and top with remaining cheddar

6. Cover and

i. Freeze up to six months

ii. Refrigerate up to 2 days

iii. Bake immediately -->

7. Bake at 350o for 45 minutes till bubbly

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