Sunday, November 3, 2013

Chicken Spaghetti

1 box spaghetti
1 small jar pimento
2 c. cooked chicken in pieces
1/4 c. chopped green pepper
1/2 c. chopped onion
1 c. cream of chicken or mushroom soup
1/2 cup chicken broth
1/4 teaspoon celery salt
pepper to taste

  • Cook 1 1/4 cups spaghetti broken into 2 inch pieces Al dente. Rinse with hot water.
  • Mix 1/4 minced pimento, 1/4 minced green pepper, 1/2 chopped onion, one can undiluted condensed cream of mushroom, cooked chicken cut into 1 inch chunks, 1/2 chicken broth, 1/4 teaspoon celery salt, pepper, 1 cup grated cheese. 
  • Combine soup mixture with cook spaghetti for into a 2 quart casserole sprinkle half cup grated cheese on top. Refrigerate. May be prepared a day ahead.
  • Preheat oven to 350° bake casserole covered for 45 minutes until hot. Maybe frozen for several months.