CHICKEN SPAGHETTI CASSEROLE

Chicken Spaghetti Casserole image

This really is one of the all-time greatest "make before" comfort foods. I love this dish, and I know you will, too!

Provided by Barbara Howard

Time 45m

Number Of Ingredients 10

Ingredients

2 c cooked chicken
3 c dry spaghetti, broken into two-inch pieces
2 can(s) cream of mushroom soup
1/4 c finely diced green pepper
1/4 c finely diced onion
1 jar(s) diced pimentos, drained (4 ounces)
2 c reserved chicken broth for pot
1/8 tsp cayenne pepper
salt and pepper, to taste
1 c grated sharp cheddar cheese

Steps:

1. Preheat oven to 350 degrees 1. 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.
2. 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. Bake at 350 degrees for 45 minutes until bubbly (If the cheese on top starts to get too cooked, cover with foil)

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