Chicken Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups Cooked Chicken3 cups Dry Spaghetti, Broken Into Two Inch Pieces2 cans Cream Of Mushroom Soup2 cups Grated Sharp Cheddar Cheese¨ù cups Finely Diced Green Pepper¨ù cups Finely Diced Onion1 jar (4 Ounce) Diced Pimentos, Drained2 cups Reserved Chicken Broth From Pot1 teaspoon Lawry's Seasoned Salt¨û teaspoons (to 1/4 Teaspoon) Cayenne PepperSalt And Pepper, to taste1 cup Additional Grated Sharp Cheddar Cheese
Cook 1 cut up fryer and pick out the meat to make two cups. 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.
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 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Number of Servings: 12
Recipe submitted by SparkPeople user GNEISS_GIRL.
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 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Number of Servings: 12
Recipe submitted by SparkPeople user GNEISS_GIRL.
Nutritional Info Amount Per Serving
- Calories: 224.6
- Total Fat: 8.7 g
- Cholesterol: 37.8 mg
- Sodium: 585.9 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 0.8 g
- Protein: 19.7 g
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