This recipe is from one of my favorite mom bloggers, the Pioneer Woman. This has very quickly become one of our family's favorites. ...and it is VERY easy to prepare. What's great about this recipe is that you can prepare in advance and store... and then just pop into the oven when you're ready for it. Enjoy!
CHICKEN SPAGHETTI
2 cups cooked chicken
2 cans cream of mushroom soup (or use Creamy Chicken Mushroom soup)
2 cups grated sharp Cheddar cheese
1/4 cup finely diced green pepper (we also throw in red pepper)
1/2 cup finely diced onion
1/4 oz jar diced pimentos, drained (we omitted this)
3 cups dry spaghetti, broken into 2-inch pieces (This roughly comes out to 1 whole pack)
2 cups reserved chicken broth from pot
1 tsp salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & pepper to taste
1 additional cup grated sharp Cheddar cheese
1 cup mushroom, sliced (Not in original recipe, but I added this to ours)
1. Cook (boil) 1 cut up chicken and pick out the meat to make 2 cups.
2. Cook spaghetti in the same chicken broth until al dente. Do not overcook.
3. When spaghetti is cooked, combine with remaining ingredients except 1 additional cup sharp Cheddar.
4. Place mixture in casserole pan and top with remaining sharp Cheddar.
5. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately;
- 350oF for 45 minutes until bubbly (If cheese on top starts to get cooked, cover with foil)
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CHICKEN SPAGHETTI
2 cups cooked chicken
2 cans cream of mushroom soup (or use Creamy Chicken Mushroom soup)
2 cups grated sharp Cheddar cheese
1/4 cup finely diced green pepper (we also throw in red pepper)
1/2 cup finely diced onion
1/4 oz jar diced pimentos, drained (we omitted this)
3 cups dry spaghetti, broken into 2-inch pieces (This roughly comes out to 1 whole pack)
2 cups reserved chicken broth from pot
1 tsp salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & pepper to taste
1 additional cup grated sharp Cheddar cheese
1 cup mushroom, sliced (Not in original recipe, but I added this to ours)
1. Cook (boil) 1 cut up chicken and pick out the meat to make 2 cups.
2. Cook spaghetti in the same chicken broth until al dente. Do not overcook.
3. When spaghetti is cooked, combine with remaining ingredients except 1 additional cup sharp Cheddar.
4. Place mixture in casserole pan and top with remaining sharp Cheddar.
5. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately;
- 350oF for 45 minutes until bubbly (If cheese on top starts to get cooked, cover with foil)
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