Monday, April 19, 2010

Chicken Spaghetti


Chicken Spaghetti
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Difficulty: Easy
Servings: 8
Ingredients
2 cups Cooked Chicken
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 Reserved Chicken Broth From Pot
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 1 cut up fryer and pick out the meat to make two cups. Cook 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.
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).
Note:She has a step by step pictorial of how to make this dish

2 comments:

  1. I LOVE chicken spaghetti!!! Did you find Maria? She has only one blog up now. I found it while looking on someone else's blog and saw her comment. I can't remember now what it is called....there wasn't a place to follow her. Let me know if you don't find her!!
    Blessings!
    Linda

    ReplyDelete
  2. Linda,
    I looked on the blog I had saved for her and it was deleted and I looked on a comment on another site and that one (different blog) was deleted too. I hope she reads here and comments.
    I have made chicken spagehtti before but this recipe sounded good.
    We started on Herbalife today so of course all I can think about is food. I figure the one meal a day we do get had better be healthy and tasty.

    ReplyDelete