My Famous Chicken Spaghetti That Everyone Loves
Savor every bite of this comforting chicken spaghetti that brings smiles to the table! Perfect for family gatherings or cozy dinners, youll be back for seconds!
Ingredients:
– 2 cups cooked chicken, shredded
– 3 cups dry spaghetti, broken into two-inch pieces
– 2 cans cream of mushroom soup
– 1/4 cup finely diced onion
– 1/4 cup finely diced green pepper
– 2 cups reserved chicken broth from cooking the chicken
– 1 jar 4-ounce diced pimentos, drained
– 1 teaspoon Lawrys Seasoned Salt
– 1/8 to 1/4 teaspoon cayenne pepper to taste
– Salt and pepper, to taste
– 1 cup grated sharp cheddar cheese plus 2 cups for topping
Instructions:
1. Start by cooking a whole fryer chicken until its tender and the meat falls off the bone. Once cooked, carefully remove the meat and shred it into bite-sized pieces, ensuring you have about 2 cups of chicken. Reserve the broth for cooking the spaghetti.
2. In a large pot, bring the reserved chicken broth to a boil and add the broken spaghetti. Cook the spaghetti until it is al dente, stirring occasionally. Make sure not to overcook it, as youll be baking it later.
3. In a large mixing bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, diced onion, diced green pepper, diced pimentos, Lawrys seasoned salt, cayenne pepper, and a pinch of salt and pepper. Mix everything together until well combined.
4. Transfer the mixture into a large casserole dish. Evenly sprinkle the remaining 2 cups of grated sharp cheddar cheese over the top.
5. At this point, you have a few options: Cover the casserole tightly and freeze it for up to six months, or refrigerate it and bake within two days. If youre ready to bake now, preheat your oven to 350F 175C.
6. Bake the casserole uncovered for about 45 minutes, or until it is bubbly and the cheese is melted. If the cheese starts to brown too quickly, simply cover it with foil to prevent burning.
Nutritional Information:
– Calories: 290 per serving
– Protein: 21g
– Carbohydrates: 30g
– Fat: 12g
– Fiber: 2g
Time: Preparation time: 20 minutes Cooking time: 45 minutes