Chicken Spaghetti 2
- Prep Time : 15 minutes
- Cook Time : 45 minutes
Ingredients
- Cooked Chicken - 2 cups
- Dry Spaghetti - 3 cups, broken into 2 inch pieces
- Cream of Mushroom Soup - 2 cans
- Sharp Cheddar Cheese - 2 cups, grated
- Green Pepper - 1/4 cups, finely diced
- Onion - 1/4 cups, finely diced
- Pimentos - 1 (4 ounce) jar diced, drained
- Lawry's Seasoned Salt - 1 teaspoon
- Cayenne Pepper - 1/8 teaspoon
- Salt and Pepper to Taste
- Sharp Cheese - 1 cup additional grated
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. Drain. 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).
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