What’s really awesome about this dish is that you can prepare it up to two days before baking. If you know you’re going to have some busy weeks ahead of you, prepare and freeze this up to 6 months and then just bake when you don’t have time for cooking!
This is what readers over at The Pioneer Woman have said about this dish:
Out-freakin-standing. This was so good. I’m all about yummy comfort food.
I made this a few weeks ago and it was delicious – it came out great for dinner and it was good the next few days for lunch, too. I made it with the two soups and it was just fantastic! Thanks!
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
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry’s Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
Instructions:
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. When spaghetti is cooked, combine with the rest of the ingredients (except the additional sharp cheddar cheese).
Place mixture in casserole pan and top with remaining sharp cheddar. Bake in 350 degrees for 45 minutes until bubbly.
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Quick Tip: Prepare ahead, cover and refrigerate up to two days before baking. Or cover and freeze up to 6 months and bake when needed!
Thanks to The Pioneer Woman for this creamy casserole!
