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Chicken Spaghetti
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Brief Description
"This really is a fabulous casserole, and the only one in existence that Marlboro Man, our cowboys, and my children will eat. It’s officially called Chicken Spaghetti, but because of my addition of Cayenne Pepper, Marlboro Man took to calling it "Mexican Chicken," which isn’t its proper name at all, but what’s a woman to do? --- Pioneer Woman"
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Main Ingredient
Spaghetti
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Category: Pasta
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Cuisine: Italian
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Prep Time: 45 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: pamgriffis
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Posted On: May 01, 2016
Number of Servings:
Ingredients:
- 1/4 cups - Green Pepper finely diced
- cups - Onion finely diced
- 4 ounces - Pimentos diced, drained
- 2 cups - Chicken Broth reserved from pot
- 1 teaspoons - Larry's Seasoned Salt
- 1/8 teaspoons - Cayenne Pepper add to taste
- 1/4 pinchs - Salt to taste
- 1/4 pinchs - Pepper to taste
- 2 cups - Chicken cooked, cubed
- 3 cups - Spaghetti dry, broken in 2" pieces
- 2 cans - Cream of Mushroom Soup
- 3 cups - Sharp Cheddar Cheese grated, 1 c. separated for topping
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).
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