Chicken Spaghetti Casserole
Jane Lumpkin Clotiaux (source unknown)
Yield: 6-8 servings
1 1/4 cups spaghetti (broken into pieces)
1 1/2 - 2 cups cooked cut-up chicken or turkey
1/4 cup diced pimentos
1 (10.75oz) can cream of mushroom soup
1/2 cup chicken or turkey broth
1 3/4 cups shredded sharp Cheddar cheese (or 8oz of Cheese Whiz with Jalapeños if you prefer spicy flavor)
Yield: 6-8 servings
A casserole version of the infamous Chicken & Spaghetti that was so prevalent at our gatherings during the ’80s. (Dec 1996)
1 1/4 cups spaghetti (broken into pieces)
1 1/2 - 2 cups cooked cut-up chicken or turkey
1/4 cup diced pimentos
1/4 cup green bell pepper, chopped
1/2 cup onion, chopped1 (10.75oz) can cream of mushroom soup
1/2 cup chicken or turkey broth
1 3/4 cups shredded sharp Cheddar cheese (or 8oz of Cheese Whiz with Jalapeños if you prefer spicy flavor)
Cook spaghetti as per package instructions. Place chicken, pimentos, green peppers, onions and 1 1/2 cups cheese in casserole dish.
Pour in mushroom soup and broth and spaghetti. With 2 forks lightly toss until all is coated. Sprinkle remaining cheese on top. Refrigerate.
About 1 hour before serving time bake at 350˚F for 45 minutes.