Chicken Spaghetti – Bumpkin
It’s been awhile. I made this before going on a business trip and was going to post while I was gone. But, alas, I did not! I made very few modifications to this as it is already something the kids will eat as is. I would love it with more spice.
I used one can of Cream of Chicken and one can of Cream of Mushroom and added a bag of frozen Southwestern Corn so I could have a one dish meal! I also cooked my chicken with large chunks of onion, bell pepper and carrots in the water so when I drained it those veggies got added to the final casserole.
adapted from The Pioneer Woman (again)
- 2 cups Cooked Chicken
- 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
- 2 cans Cream Of Mushroom Soup
- 2 cups Grated Sharp Cheddar Cheese
- 1/4 cup Finely Diced Green Pepper
- 1/4 cup Finely Diced Onion
- 1 jar (4 Ounce) Diced Pimentos, Drained (or Ortega green chilies…I have done both ways)
- 2 cups Reserved Chicken Broth From Pot
- 1 teaspoon Lawry’s Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
Let’s Make It!
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).