I found this recipe on the
Pioneer Woman Cooks website. John really likes this recipe!
Ingredients:
- 2 cups Cooked Chicken- Shredded or Cubed
- 3 cups Dry Spaghetti, Broken Into Two Inch Pieces (Break into 3 pieces per noodle)
- 2 cans Cream Of Mushroom Soup
- 2 cups Grated Sharp Cheddar Cheese
- ¼ cups Finely Diced Green Pepper
- ¼ cups Finely Diced Onion
- 1 jar (4 Ounce) Diced Pimentos, Drained (I never add these)
- 2 cups Reserved Chicken Broth From Pot
- 1 teaspoon Lawry's Seasoned Salt (Any seasoning will work)
- ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper (Or leave out if you use a spicy seasoning above)
- Salt And Pepper, to taste
- 1 cup Additional Grated Sharp Cheddar Cheese
Directions:
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).
My Adds:
I rarely use a fryer chicken. I usually use about 4 boneless chicken breasts, then boil the noodles in that water. This is a great recipe to make and freeze for a day when you dont want to cook. You also can use dried onions instead of a fresh one if you dont like alot of onion.
