2 c. chicken, boiled & shredded
2 cans cream of chicken soup
3 c. grated sharp cheddar cheese
3 c. grated sharp cheddar cheese
¼ c. green pepper, finely diced
½ c. onion, finely diced
½ c. onion, finely diced
1 (4oz.) jar diced pimentos, drained
3 c. dry spaghetti, broken into 2” pieces
3 c. dry spaghetti, broken into 2” pieces
2 c. reserved chicken broth from pot
1 tsp. Lawry’s Seasoned Salt
1 tsp. Lawry’s Seasoned Salt
¼ tsp. Cayenne pepper
Salt & pepper to taste
In a large pot, boil 3 chicken breasts for 40-45 minutes, or until no longer pink. Reserve the chicken broth from pot and cook spaghetti in it until al dente. Reserve 2 c. of chicken broth from the pot. Do not overcook the pasta because it will still need to cook in the oven. When spaghetti is cooked, combine with remaining ingredients except 1 c. of sharp cheddar cheese. Use chicken broth, a little bit at a time, to moisten the mixture. This will prevent it from getting to dry while baking. Place mixture in greased casserole dish and top with remaining cheese. Bake at 350º for 25-30 minutes or until bubbly. If cheese on top starts to be too cooked, cover with foil.
Salt & pepper to taste
In a large pot, boil 3 chicken breasts for 40-45 minutes, or until no longer pink. Reserve the chicken broth from pot and cook spaghetti in it until al dente. Reserve 2 c. of chicken broth from the pot. Do not overcook the pasta because it will still need to cook in the oven. When spaghetti is cooked, combine with remaining ingredients except 1 c. of sharp cheddar cheese. Use chicken broth, a little bit at a time, to moisten the mixture. This will prevent it from getting to dry while baking. Place mixture in greased casserole dish and top with remaining cheese. Bake at 350º for 25-30 minutes or until bubbly. If cheese on top starts to be too cooked, cover with foil.
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