Sunday, February 13, 2011

Chicken Spaghetti

Yay for quick, yummy, weeknight casserole dishes. This is one of the first recipes Ree put on her website, but I never made it until recently. Of course, it's really good. This is also another good meal for leftovers.

Chicken Spaghetti
Ree Drummond, The Pioneer Woman

2 cups chicken, cooked and shredded
3 cups dry spaghetti, broken into two inch pieces
2 cans cream of mushroom soup
3 cups grated sharp cheddar cheese, divided
1/4 cup finely diced green bell pepper
1/4 cup finely diced onion
4 oz jar diced pimentos, drained
2 cups chicken broth
1 tsp seasoned salt
1/4 tsp cayenne pepper (or less, if heat-sensitive)
salt and pepper, to taste

Boil the spaghetti for several minutes, until very al dente (or, until it still has a nice "bite" to it.) You do NOT want to overcook the spaghetti, as you’ll be baking the dish again later. Combine cooked spaghetti with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in greased casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

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