I have a question.
I have two or three boneless skinless chicken breasts left over.  Is there any 
way I can use these instead of a whole cut up chicken?  Also, how much is two 
cups worth?
And, what sort of broth do I use?

Thanks!


-----Original Message-----
From: Sugar via Cookinginthedark [mailto:[email protected]]
Sent: Wednesday, July 22, 2015 10:37 AM
To: CND
Subject: [CnD] Chicken Spaghetti With Cream Of Mushroom

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




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