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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cup(s) cooked boneless, skinless chicken breasts reserve 2 cups broth |
2 can(s) cream of mushroom soup |
3 cup(s) shredded cheddar cheese |
1- 4 oz jar(s) pimentos (small jar) |
1/4 cup(s) bell pepper diced |
1/4 cup(s) onion diced |
3 cup(s) dried spaghetti broken into 2 pieces |
salt and pepper to taste |
1 teaspoon(s) season salt |
1/8 teaspoon(s) cayenne pepper |
Directions:
1. Cook 1 cut up fryer and pick out the meat to make two cups. Cook
2. spaghetti in same chicken broth until al dente. Do not overcook.
3. When spaghetti is cooked, combine with remaining ingredients
4. except additional 1 cup sharp cheddar.
5. Place mixture in casserole pan and top with remaining sharp
6. cheddar. Cover and freeze up to six months, cover and refrigerate
7. up to two days, or bake immediately: 350 degrees for 45 minutes
8. until bubbly. (If the cheese on top starts to get too cooked, cover
9. with foil).
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