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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This was another casserole that my Mom used to make up when I was young. It is fast, easy and can be made up ahead of time and frozen. Ingredients:
2 1/2 cups cooked spaghetti or 2 1/2 cups other cooked small shell pasta |
4 cups cooked chicken |
1/2 cup pimiento |
1 teaspoon chili powder |
1/2 cup green pepper, chopped |
1 cup onion, diced |
1/2 cup celery, chopped |
1 (8 ounce) can mushrooms |
1 (8 ounce) can mushroom soup |
1 cup chicken broth |
3 1/2 cups cheddar cheese, divided |
salt and pepper |
Directions:
1. Combine the chicken, pimento, chili powder, green pepper, onion, celery, mushrooms, mushroom soup, chicken broth and 2-1/2 cups cheddar cheese in a caserole dish.
2. Sprinkle the top of the casserole with the remaining 1 cup cheese.
3. Bake in 350 oven for 1 hour.
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