Chicken Spaghetti With Cream Of Mushroom Prep Time: 30 Minutes Cook Time: 45 Minutes Difficulty: Easy Servings: 8
Print Recipe Ingredients ◾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 cup Finely Diced Green Pepper ◾1/4 cup Finely Diced Onion ◾1 jar (4 Ounce) Diced Pimentos, Drained ◾2 cups Reserved Chicken Broth From Pot ◾1 teaspoon Lawry's Seasoned Salt ◾1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper ◾ Salt And Pepper, to taste ◾1 cup Additional Grated Sharp Cheddar Cheese Preparation 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. 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). ~Spirit lead me where my trust is without borders, Let me walk upon the waters Wherever You would call me. Take me deeper than my feet could ever wander And my faith will be made stronger in the presence of my Savior. ~Be Blessed, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
