I love this Chicken Spaghetti it is definitely in my top 5 favorite recipes! Everyone that has tryed this loves it...always! And it makes a great freezer dish. I recently made some of these for my freezer and for a friend that is going to have a baby.
I did not do step by step pictures for this because it was the day I did all of my freezer cooking.
Ingredients:
- 2 cups cooked chicken, diced
- 3 cups dry spaghetti, broken into 2 inch pieces
- 2 cans cream of Mushroom Soup (or 1 cream of mushroom and 1 cream of chicken)
- 2 cups grated Sharp Cheddar Cheese
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced onion
- 1 jar (4oz) diced pimentos, drained
- 2 cups reserved chicken broth from pot
- 1 tsp Lawry's seasoned salt
- 1/8-1/4 tsp Cayenne pepper
- Salt and Pepper, to taste
- 1 cup additional grated Sharp Cheddar Cheese
- Boil 1 whole (or cut up fryer). SAVE THE BROTH. Save out 2 cups broth. De-bone the chicken.(You will only need 2 cups so pull the rest and freeze it for another dish)
- Cook spaghetti in chicken broth until al dente. Do not overcook.
- When Spaghetti is cooked combine with remaining ingredients except additional cheese.
4. Place mixture in casserole pan and top with cheese.
5. Bake for 45 minutes @ 350 degrees.
The trick to this dish is to keep everything diced very small.
For the original recipe please visit The Pioneer Woman but be warned you will get addicted! :-) She has a great site and wonderful recipes!
*** Also this dish is really good with Ruffles new Molten Hot Wings chips crunched over top....don't ask me how I know....... :-)
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