What's more comforting than a bowl of pasta loaded with cheese, chicken, and a creamy sauce?
Ingredients
- 2 c.
cooked chicken
- 3 c.
spaghetti, uncooked and broken into two-inch pieces
- 2
cans cream of mushroom soup
- 2 c.
grated sharp cheddar cheese
- 1/4 c.
finely diced green pepper
- 1/4 c.
finely diced onion
- 1
jar (4-ounce) diced pimentos, drained
- 2 c.
reserved chicken broth from pot
- 1 tsp.
Lawry's Seasoned Salt
- 1/8 tsp.
(to 1/4 teaspoon) cayenne pepper
-
Salt and pepper, to taste
- 1 c.
additional grated sharp cheddar cheese
Description
- Cook 1 cut up fryer chicken and pick out the meat to make two cups.
- 2Cook 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.
- 3Place 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).
