Chicken Spaghetti

Chicken Spaghetti

from thepioneerwoman.com
Autumn
75 min
494 kcal / serving

Ree Drummond's chicken spaghetti is a cheesy, creamy, and comforting pasta casserole. The whole family will love this recipe, and it can even be made ahead.

Ingredients

  • 2 c.cooked chicken
  • 3 c.spaghetti, uncooked and broken into two-in. pieces
  • 2 canscream of mushroom soup
  • 3 c.grated sharp cheddar cheese
  • ¼ c.finely diced green pepper
  • ¼ c.finely diced onion
  • 1jar diced pimentos, drained
  • 2 c.reserved chicken broth from pot
  • 1 tsp.lawry's seasoned salt
  • ⅛ tsp.to 1/4 tsp. cayenne pepper
  • salt and pepper, to taste

Directions

  1. 1

    Cook 1 cut up fryer chicken and pick out the meat to make two cups.

  2. 2

    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.

  3. 3

    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°F for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).