Chicken Spaghetti

Image courtesy of ThePioneerWoman.com

Recipe from

The Pioneer Woman

Prep Time

7 minutes

Cooking Time

13 minutes

Total Time

20 minutes

Serves

4

Ingredients

2 cups cooked chicken
3 cup spaghetti, uncooked and 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 cup reserved chicken broth from pot
1 tsp. Lawry’s Seasoned Salt
1/8 tsp. (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 same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place 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: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Nutrition

Calories 494 Fat 24 g Saturated fat 11 g Trans Fat 0 g Cholesterol 77 mg Sodium 964 mg Carbohydrates 38 g Fiber 2 g Sugar 3 g Protein 28 g Vitamin D 0 mcg Calcium 381 mg Iron 2 mg Potassium 367 mg

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