Casseroles · chicken · Italian

Chicken Spaghetti Casserole

This is such a yummy comfy dish. It’s going in my stash of favorite recipes to make with cooked chicken meat. My husband & children liked it.

Serve with a big green salad splashed with an Italian vinaigrette & some crusty garlic bread for a complete meal! It would also be great for a potluck since it makes a large dish & is better the longer it sits. I am certain this would freeze well too.
Chicken Spaghetti Casserole

3 cups cooked cubed chicken meat (I like a mixture of dark & white for casseroles & enchiladas)
8 oz spaghetti, broken into pieces (try whole grain noodles)
1/4 cup chopped pimento peppers (or 1 small jar)
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 can cream of mushroom soup (learn how to make your own homemade condensed soups & skip out on the additives & MSG)
1/4 cup white wine or chicken broth (the reviews on said whiskey works great too)
2 cups shredded cheddar cheese, divided
Salt & Pepper to taste

Cook broken spaghetti until al dente. Drain. Preheat oven to 350. In large bowl combine chicken, spaghetti, pimento, bell pepper, onion, soup, wine & 1 cup of cheese. Season with salt & pepper to taste & mix all together. Spread into 9 x 13 dish & bake 30 mins. Sprinkle with remaining cheese & bake 15 more mins.

Try to eat only 1 serving….I dare ya! ; )


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