Saturday, January 23, 2010

Chicken Spaghetti

I thought this was a very good dish.  It was easy to prepare (I actually put it together the night before we were going to have it) and it also reheated nicely for leftovers. 
Chicken Spaghetti
The Pioneer Woman

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
1/4 cups finely diced green pepper
1/4 cups finely chopped onion
1 jar (4 oz) diced pimentos, drained
2 cups reserved chicken broth from pot
1 teaspoon Lawry's seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
salt and pepper, to taste
1 cup additional grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups (I used two large boneless, skinless chicken breast).  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 cheese on top starts to get too cooked, cover with foil.)

No comments:

Post a Comment