Ingredients:
2 cups shredded chicken, cooked
1 - 16 oz. box thin spaghetti
2 cans cream of mushroom soup
3 cups grated sharp cheddar cheese
1/3 cup finely diced green bell pepper
1/3 cup finely diced onion
1 - 4 oz. jar pimentos, drained
1 can chicken broth
1 tsp. Lawry's Seasoned Salt
1/8 tsp to 1/4 tsp cayenne pepper
salt and pepper, to taste
Directions:
Break dry spaghetti into 3 inch pieces. Cook spaghetti until al dente, do not overcook. When spaghetti is cooked, combine with cream of mushroom, chicken broth, 2 cups cheddar cheese, bell pepper, onion, pimentos, shredded chicken, and seasonings. Place mixture in 9x13 casserole dish and top with 1 cup cheddar cheese. Bake at 350 degrees for 45 minutes, until bubbly. If the cheese on top starts to get too cooked, cover with foil.
Dish can be frozen prior to baking. Cover and freeze up to six months or cover and refrigerate up to two days, then bake according to directions.
- Cristina
