Chicken Spaghetti
This Chicken Spaghetti is a classic Drummond family favorite casserole, perfect for serving a crowd.
Equipment
- casserole pan
Ingredients
- 2 cups cooked chicken
- 3 cups spaghetti, uncooked and broken into two-in. pieces
- 2 cans cream of mushroom soup
- 3 cups grated sharp cheddar cheese 1 cup reserved for topping
- ¼ cup finely diced green pepper
- ¼ cup finely diced onion
- 1 jar diced pimentos (4 oz), drained
- 2 cups reserved chicken broth from pot
- 1 tsp. Lawry's Seasoned Salt
- ⅛ tsp. cayenne pepper to ¼ teaspoon to taste
- Salt and pepper to taste
Instructions
- Cook 1 cut up fryer chicken and pick out the meat to make two cups.
- Cook spaghetti in the same chicken broth until al dente. Do not overcook, then combine with remaining ingredients except for the additional 1 cup of sharp cheddar.
- Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, refrigerate up to two days, or bake immediately at 350°F for 45 minutes until bubbly. If the cheese on top gets too cooked, cover with foil.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 5mgCalcium: 30mgIron: 10mg
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