Sunday, February 27, 2011

Chicken Spaghetti

Ok, so it has definitely been awhile.  Finally done with basketball and the craziness of the past two months.  I am excited to get back in the kitchen and work on some new stuff.  I will admit, the recipes may not be as frequent, but I hope to get back in the swing of things very soon.  On to the casserole! 

For some reason, my husband just cannot get enough of this casserole.  It's really good, trust me, but while I'd much rather go for a great salad with feta cheese he could eat this every other day (with meat and potatoes being the other days of course.) 

Chicken Spaghetti
Printable Recipe

Yield: 10-12 servings
3 cups cooked chicken
3 cups broken spaghetti
1 can cream of chicken soup
1 can cream of mushroom soup
3 cups shredded cheddar cheese
1/4 cup finely diced green pepper
1/2 cup diced onion
1 jar (4 oz) pimentos, drained
2 cups chicken broth (I use the broth from my chicken)
1 tsp seasoned salt
1/4 tsp cayenne pepper
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).  Cook 1 cut up fryer and pick out the meat to make three cups. If you don't have a cut up fryer chicken, you can substitute any chicken pieces (sometimes I just use breast meat).  Cook spaghetti in same chicken broth (or in boiling water) until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except 1 cup sharp cheddar.  Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.  Another option is to go ahead and sprinkle with cheese just be careful the cheese doesn't burn, if it starts to turn, just cover with foil.

Freezing Instructions:
Prepare casserole, add cheese to top of casserole but do not bake.  Cover tightly with aluminum foil and freeze up to three months.  Allow casserole to defrost and bake as directed.

Adapted from All Recipes
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