Monday, October 26, 2009

Chicken Pasta Casserole

I've made this a couple times now and we REALLY like it alot! I got it from pioneer woman Ree Drummond she has some really great recipes on her website.

Here it is for you:

2c. cooked chicken
2 cans cream of mushroom/chicken soup
2c. shredded sharp cheddar
1/4c. finely diced green pepper
1/2c. finely diced onion
1 4oz jar pimentos drained
3c. spaghetti broken into 2" pieces
2c. chicken broth (reserved if you cooked a fryer)
1t. seasoned salt
1/8 to 1/4t. cayenne pepper
salt and pepper to taste
1 additional cup shredded cheese

One fryer will yield approx. 2c. chicken. Cook spaghetti in same chicken broth until al dente. Do no overcook. When cooked combine with remaining ingredients except the 1c. cheese. Place in casserole dish and top with remaining cheese. Bake 350 for 45 min, if cheese browns too much cover with foil. This freezes well before you bake it, (I put the mixture in a gallon ziplock and freeze it flat) or you can refrigerate for up to 2 days.

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