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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My family loves the recipe. We usually serve it when the crowd is here. Everyone asks for seconds. They don't leave much for leftovers. Ingredients:
2 cups broken uncooked spaghetti (2 inch pieces) |
1 chicken bouillon cube |
3/4 cup boiling water |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1/8 teaspoon celery salt |
1/8 teaspoon pepper |
1 1/2 cups cubed cooked chicken |
1 small onion, finely chopped |
2 tablespoons diced pimentos, drained |
1 1/2 cups shredded cheddar cheese, divided (6 ounces) |
Directions:
1. Cook the spaghetti according to the package instructions.
2. Dissolve the bouillon in a bowl of water.
3. Add soup, celery salt, and pepper.
4. Drain spaghetti; add soup to mixture.
5. Stir in chicken, onion, pimentos and 1/2 cup of cheese.
6. Transfer to a greased 8 inch square baking dish.
7. Top with the remaining cheese.
8. Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through.
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