Wednesday, August 4, 2010

Chicken Spaghetti Casserole

As you all know, I ♥ PW (also known as Pioneer Woman). She always has the yummiest recipes that are easy and hubby-friendly. I made a few changes to the original recipe to make it a little more hubby-friendly.

Chicken Spaghetti Casserole
adapted from The Pioneer Woman

1 cup cooked, shredded chicken breasts
1 1/2 cups dry spaghetti, broken into two inch pieces
1 can cream of mushroom soup
2 cups shredded sharp cheddar cheese
2 TBS finely diced green pepper
2 TBS finely diced onion
1 cup chicken stock (I like Kitchen Basics)
1/2 tsp seasoned salt
a pinch of cayenne pepper

Preheat oven to 350.

Cook spaghetti in chicken broth and water until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in 8x8 casserole pan and top with remaining sharp cheddar. Bake for 45 minutes until bubbly. If the cheese on top starts to get too cooked, cover with foil.

You can also double this for leftovers and put it in a 9x13 casserole pan.


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