Wednesday, January 5, 2011

Chicken Spaghetti

I have wanted to make this recipe for the longest time! But it has a lot of cheese and a certain boyfriend has the curse of cheese hatred. So my sister finally decided to make it last night! And it's pretty delicious! She didn't put in onions due to a guest preference, but I think it would have added a lot of great flavor. But she also added corn, which tasted great.

Taste: Pretty delicious, especially the next day for lunch. I would definitely add the onions and more cayenne pepper next time for a little kick.
Texture: Moist and the green peppers added a nice crunch.
Would I make this again?: Probably not. I feel like it needed a little more flavor.
Chicken Spaghetti

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
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Cook 1 cut up fryer and pick out the meat to make two cups. (We just used chicken breasts) 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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