Chicken Spaghetti
A delicious Chicken Spaghetti recipe packed with flavor and cheesy goodness.
Equipment
- casserole pan
- pot
Ingredients
Chicken and Pasta
- 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 divided
- ¼ cup finely diced green pepper
- ¼ cup finely diced onion
- 1 (4-oz.) jar diced pimentos drained
- 2 cups reserved chicken broth from pot
- 1 tsp. Lawry's Seasoned Salt
- ⅛ tsp. cayenne pepper to ¼ tsp.
- Salt and pepper to taste
Instructions
Cooking 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. 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 at 350°F for 45 minutes until bubbly. If the cheese on top starts to get too cooked, cover with foil.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg
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