Yield: 4 Servings
Ingredients:
- 2 cups cooked chicken
- 3 cups spaghetti, uncooked and broken into 2-inch pieces
- 2 cans cream of mushroom soup
- 3 cups grated sharp cheddar cheese
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced onion
- 4 oz. jar diced pimentos, drained
- 2 cups reserved chicken broth from pot
- 1 tsp. seasoned salt
- 1/8 tsp. cayenne pepper
- To taste salt and pepper
Directions:
- Cook one cut-up fryer chicken and pick out the meat to make 2 cups. Cook spaghetti in same chicken broth until al dente. Do not overcook.
- When spaghetti is cooked, combine remaining ingredients except additional 1 cup sharp cheddar.
- Place mixture in casserole pan and top with remaining sharp cheddar.
- Bake at 350 F for 45 minutes or until bubbly.
