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Chicken Spaghetti

🇺🇸 United States · Southern

Servings: 8 Prep: 30 minutes Cook: 45 minutes Total: 1 hour 15 minutes

Ingredients

  • 2 cups cooked chicken
  • 3 cups spaghetti, uncooked, broken into 2-inch pieces
  • 2 cans cream of mushroom soup
  • 3 cups grated sharp cheddar cheese, divided
  • 1/4 cup finely diced green pepper
  • 1/4 cup finely diced onion
  • 1 (4 oz.) jar diced pimentos, drained
  • 2 cups reserved chicken broth
  • 1 tsp seasoned salt
  • 1/8 to 1/4 tsp cayenne pepper
  • Salt and pepper, to taste

Steps

  1. Cook a whole cut-up chicken; remove the meat and shred or chop to make 2 cups, reserving the broth.
  2. Cook spaghetti in the reserved chicken broth until al dente; do not overcook.
  3. Combine cooked spaghetti with chicken, cream of mushroom soup, 2 cups of the cheddar cheese, green pepper, onion, pimentos, seasoned salt, cayenne pepper, salt, and pepper.
  4. Transfer mixture to a casserole dish and top with the remaining 1 cup of cheddar cheese.
  5. Bake immediately at 350°F for 45 minutes until bubbly, or cover and refrigerate up to 2 days, or freeze up to 6 months before baking.
  6. If the cheese on top browns too quickly while baking, cover with foil.

Notes

Can be made ahead and refrigerated up to 2 days or frozen up to 6 months before baking.

Source: www.thepioneerwoman.com