chicken spaghetti casserole
This really is one of the all-time greatest "make before" comfort foods. I love this dish, and I know you will, too!
prep time
cook time
45 Min
method
---
yield
8 serving(s)
Ingredients
- 2 cups cooked chicken
- 3 cups dry spaghetti, broken into two-inch pieces
- 2 cans cream of mushroom soup
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced onion
- 1 jar diced pimentos, drained (4 ounces)
- 2 cups reserved chicken broth for pot
- 1/8 teaspoon cayenne pepper
- - salt and pepper, to taste
- 1 cup grated sharp cheddar cheese
How To Make chicken spaghetti casserole
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Step 1Preheat oven to 350 degrees 1. Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
-
Step 2Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately. Bake at 350 degrees for 45 minutes until bubbly (If the cheese on top starts to get too cooked, cover with foil)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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