Chicken Spaghetti Casserole
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|8 oz||angel hair pasta|
|2 Tbsp||unsalted butter|
|2||chicken breasts, cooked and cubed|
|1 c||green bell pepper|
|2 can(s)||cream of chicken soup|
|1 tsp||kosher salt|
|1/2 tsp||black pepper|
|14 oz||chicken broth|
|2 c||shredded cheddar cheese|
|1 c||panko bread crumbs|
Tupelo, MS (pop. 34,546)
Member Since Oct 2009
This is a great recipe for feeding a lot of folks, or for feeding a few and having left-overs. The celery gives some crunch, and the bread crumbs and cheese browned on top adds a ton of flavor. Enjoy!!
This is a different spin on the traditional chicken casserole... and it's really tasty. When I made it for the first time I kept going back and eating the leftovers for a snack! This recipe is terrific if you're looking to feed a hungry crowd - Pair it up with a crisp salad and you've got one satisfying meal.
Preheat oven 425.
Cook spaghetti in boiling water according to directions.
Dice onion, pepper and celery. Then saute in butter.
Mix together sauteed vegetables, chicken, chicken soup, pimentos, salt and pepper, chicken broth and cooked spaghetti. Place in 2 quart baking dish.
Stir cheese and panko crumbs and spread on top. Dot with butter. Bake 15-20 minutes or until golden.