When I made this casserole several years ago, I doctored it a bit by adding Rotel and making some other changes that gave it more of a King Ranch chicken kind of vibe. These days I'm feeling more like the O.G., so I decided to post both versions. Either way you go, this is a people pleaser.
Note: I used one can cream of mushroom and one can cream of chicken.
Chicken Spaghetti
2 cups cooked chicken (from one whole boiled chicken)
3 cups dry spaghetti, broken into two-inch pieces
2 (10½-ounce) cans cream of mushroom soup
Chicken Spaghetti
From Pioneer Woman
3 cups dry spaghetti, broken into two-inch pieces
2 (10½-ounce) cans cream of mushroom soup
3 cups shredded sharp Cheddar cheese, divided use
¼ cup finely diced green pepper
¼ cup finely diced onion
1 (4-ounce) jar diced pimentos, drained
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
⅛ to ¼ teaspoon cayenne pepper
Salt and pepper, to taste
Cook one cut up fryer and pick out the meat to make two cups.
¼ cup finely diced green pepper
¼ cup finely diced onion
1 (4-ounce) jar diced pimentos, drained
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
⅛ to ¼ teaspoon cayenne pepper
Salt and pepper, to taste
Cook one 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°F for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Makes 8 servings
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