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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 20 |
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Our son, Newley, and our daughter, Kasee, both were married within a month and a half. We served this delicious and comforting casserole to their guests. It's a recipe my mother-in-law relied on for 25 years. Ingredients:
1 large green pepper, chopped |
1 medium onion, chopped |
1/2 cup butter, cubed |
2/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
4 cups milk |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
10 slices process sharp cheddar cheese, cubed |
10 slices process american cheese, cubed |
5 cups cubed cooked chicken |
1 package (16 ounces) frozen peas |
1 jar (4 ounces) diced pimientos, drained |
1 package (1 pound) spaghetti, cooked, rinsed and drained |
1/4 cup slivered almonds, optional |
1/4 cup minced fresh parsley |
Directions:
1. In a Dutch oven, saute green pepper and onion in butter until crisp-tender. Stir in the flour, garlic powder and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the soup, cheeses and chicken; cook and stir until cheese is melted. Stir in the peas, pimientos and spaghetti.
2. Transfer to two greased 13-in. x 9-in. baking dishes. Top with almonds if desired. Bake, uncovered, at 350° for 20-30 minutes or until heated through. Garnish with parsley. Yield: 20-24 servings.
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