Chicken Spaghetti
Author: A Pinch of Joy by Charlene Vance
Recipe type: Main Dish Casserole
Cuisine: American
Serves: 8 servings
- 2 cups cooked chicken
- 16 ounces spaghetti
- 2 cans Cream of Mushroom OR Cream of Chicken soup
- 2 cups sharp Cheddar Cheese, shredded
- ΒΌ cup finely diced green pepper
- 1 small onion, finely chopped
- 1 14 ounce can chicken broth
- 1 teaspoon seasoned salt
- 1 cup cheddar cheese, shredded, for topping
- Preheat oven to 350 degrees.
- Break spaghetti into 2-3 inch pieces. Cook according to package directions, until al dente.
- Combine all remaining ingredients except topping cheese.
- Drain spaghetti when done and mix with other ingredients.
- Spray 9x13 casserole pan with cooking spray. Place mixture in pan and top with remaining 1 cup of shredded cheddar cheese.
- Bake for 45 minutes until bubbly.
Fettucini or regular spaghetti work best -- be sure to leave slightly underdone. Otherwise, the spaghetti will turn mushy as it bakes.
Calories: 421 Carbohydrates: 23 g Protein: 28 g
Recipe by A Pinch of Joy at https://www.apinchofjoy.com/2015/02/chicken-spaghetti/
3.5.3217