Darlin Dan just loves this recipe! It is super easy and I try to make double so I can always have some in the freezer! I thought I would contribute it the the Dishing it Up Recipe Hop!
Ingredients:
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper(optional)
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
directions-
Cook 1 cut up fryer and pick out the meat to make two cups. (I usually use whatever chicken I have in the freezer. If I only have chicken thighs, then that's what I use. ) Cook spaghetti in same chicken broth until almost done. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, Bake at 350 degrees for 45 minutes until bubbly.
1 comment:
Thanks for linking this up with our recipe hop and sharing our linky! I'm sharing your recipe on our Dishing It Up Facebook page tomorrow night.
Post a Comment