Ashland Chicken Casserole |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 15 |
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I got this recipe from a Lutheran Brotherhood cookbook, it was submitted by Elizabeth Matteson from Ashland, OR. We love it! We either half the recipe or freeze the leftovers for another day. Ingredients:
12 ounces uncooked broken spaghetti |
4 cups cubed cooked chicken |
1 1/2 cups cubed cooked ham |
1 cup chicken broth |
1/2 cup chopped green bell pepper |
1/2 cup chopped onion |
2 (10 ounce) cans condensed cream of mushroom soup |
1 (4 ounce) jar chopped pimiento, drained |
1 (4 ounce) can sliced mushrooms, drained |
1/2 teaspoon celery salt |
1/2 teaspoon pepper |
3 cups shredded cheddar cheese |
Directions:
1. Heat oven to 325.
2. Cook spaghetti according to package directions; drain.
3. Combine all ingredients except cheese; mix well.
4. Stir in 11/2 cups cheese.
5. Spoon into greased 13x9 baking dish.
6. Bake for 1 hour.
7. Sprinkle with remaining cheese.
8. Bake for additional 2-4 minutes or until cheese melts.
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