Chicken Spaghetti
Tender chicken smothered in a creamy mushroom sauce and topped with sharp cheddar cheese makes this unique casserole a real treat.
Equipment
- 13x9 inch oven safe casserole dish
Ingredients
- 2 cups cooked chicken Brest, shredded
- 3 cups spaghetti, broken into 2 inch pieces
- 2 tsp chicken bouillon
- 1 cup reserved chicken seasoned bouillon water
- 2 cans cream of mushroom soup
- 2 cups shredded sharp cheddar cheese, divided
- ½ green bell pepper, chopped
- ½ onion, chopped
- 4 oz jar of diced pimentos, drained
- 1 tsp seasoned salt
- ¼ tsp cayenne pepper
- ½ tsp Kosher salt
- ½ tsp black pepper
Instructions
- Preheat oven to 350℉.
- Bring a large pot of water with 2 teaspoons chicken bouillon to a boil over high heat.
- When water comes to a boil, add spaghetti and cook just until al dente. Drain off water, reserving 1 cup.
- While the pasta is cooking, in a large bowl mix together; shredded chicken, cream of mushroom soup, half the grated cheddar cheese, diced green pepper, diced onion, pimentos, seasoned salt, Kosher salt, pepper and cayenne.
- When noodles are cooked and drained add them to the mixture along with a cup of the pasta cooking water.
- Spread mixture into a 13x9 inch oven safe casserole dish.
- Top with the remaining cup of cheddar cheese.
- Bake uncovered for 45 minutes or until hot and bubbly.
- Cover casserole dish with foil for the last 15 minutes in the oven if the cheese begins to brown too much.