Description
A comforting and flavorful casserole made with tender chicken, spaghetti, creamy mushroom soup, and sharp cheddar cheese. Perfect for family dinners and easy to freeze for later.
Ingredients
Scale
- 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 to 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 1 cup additional grated sharp cheddar cheese
Instructions
- Cook 1 cut-up fryer and pick out the meat to make two cups.
- Cook spaghetti in the same chicken broth until al dente. Do not overcook.
- When spaghetti is cooked, combine with remaining ingredients except the additional 1 cup of sharp cheddar.
- Place the mixture in a casserole pan and top with the remaining sharp cheddar.
- Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately at 350°F (175°C) for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Notes
- You can use rotisserie chicken or leftover chicken to save time.
- For a spicier version, increase the amount of cayenne pepper.
- This dish can be easily customized with additional vegetables like mushrooms or spinach.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main-Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg