Chicken Spaghetti Ingredients :
1 16-ounce box spaghetti, broken into 2-inch pieces1 cup chicken broth2 cups cooked shredded chicken (a store-bought rotisserie chicken works perfectly for this)2 cans cream of mushroom soup1 cup sour cream3 cups shredded sharp cheddar cheese, divided1 4-ounce can green chilies, drained1 small onion, finely diced1 4-ounce can chopped pimientos, drained1 teaspoon seasoning saltSalt and pepper to taste
Directions :Cook spaghetti in chicken broth and water until al dente; drain. When spaghetti is cooked, combine with remaining ingredients except 1 cup shredded cheddar. Pour into a casserole dish and top with remaining cheese.Bake at 350 degrees for 45 minutes or until bubbly.
Ingredients :
Directions :
1 16-ounce box spaghetti, broken into 2-inch pieces
1 cup chicken broth
2 cups cooked shredded chicken (a store-bought rotisserie chicken works perfectly for this)
2 cans cream of mushroom soup
1 cup sour cream
3 cups shredded sharp cheddar cheese, divided
1 4-ounce can green chilies, drained
1 small onion, finely diced
1 4-ounce can chopped pimientos, drained
1 teaspoon seasoning salt
Salt and pepper to taste
Cook spaghetti in chicken broth and water until al dente; drain. When spaghetti is cooked, combine with remaining ingredients except 1 cup shredded cheddar. Pour into a casserole dish and top with remaining cheese.
Bake at 350 degrees for 45 minutes or until bubbly.
