 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Ingredients:
8 ounce(s) uncooked spaghetti |
1 medium onion chopped |
1/2 cup(s) green bell pepper chopped |
2 stalk(s) celery chopped |
4 tablespoon(s) butter, divided |
2 can(s) (10.75 oz) cream of mushroom soup |
1/2 cup(s) white mushrooms chopped |
1 jar(s) (4 oz) diced pimientos drained |
2 1/2 cup(s) cubed cooked chicken |
2 cup(s) shredded cheddar cheese |
1/2 cup(s) dry bread crumbs |
Directions:
1. Cook spaghetti according to package directions; drain. In a small skillet, saute the onion, green pepper and celery in 2 tablespoons butter until tender. Transfer to a large bowl. Add the soup, mushrooms, pimientos, spaghetti, chicken and cheese; toss to coat.
2. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with bread crumbs; dot with remaining butter. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through.
|
|