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Chicken Spaghetti (Kaley Bennett's Recipe)
Nb persons: 8
Yield:
Preparation time: 30 minutes
Total time:
Source:
| Cook Time: 45 minutes | |
| 2 cups | cooked chicken |
| 3 cups | dry spaghetti, broken into two inch pieces |
| 2 can | cream of mushroom soup |
| 3 cups | grated sharp cheddar cheese |
| 1/4 cup | finely diced green pepper |
| 1/4 cup | finely diced onion |
| 4 ounces | diced pimentos, drained |
| 1 tsp | Lawry's seasoned salt |
| 1/8 tsp | cayenne pepper |
| Salt, to taste | |
| pepper, to taste | |
Boil chicken, remove and cook spagetti in the same chicken broth. Chop up chicken. Once spaghetti is cooked, drain and set aside 2 cups of the chicken broth from the pot. Combine all ingredienta except 1 cup of the sharp cheddar cheese.
Place mixtureincasserolepan and top withadditional cup ofsharp cheddar cheese. Cover and refrigerate up to 2 days or bake immediately at 350 degrees for 45 minutes or until bubbly. If the cheese on top starts to get too cooked, cover with foil.
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