Cowboy Spaghetti
This is a modified version of the The Pioneer Woman's Chicken Spaghetti Casserole.
Ingredients:
2 split chicken breasts with bones
1 lb. spaghetti broken in half
2 cans cream of mushroom soup
1 can chicken broth
1 4 oz jar pimentos
1/2 green bell pepper chopped fine
1/4 cup finely chopped onion
1 tsp. Lowrys seasoning salt
1/2 tsp. cayenne pepper (or to taste)
salt and pepper to taste
2 cups shredded cheddar cheese (divided)
Directions:
Boil chicken until done. Remove chicken breasts and add pasta to chicken water. Boil pasta according to package directions. Drain and rinse pasta. Shred chicken. Mix all of the ingredients in a large mixing bowl (one cup of the cheese) and mix well. I use my hands to get it all mixed together. Place in a sprayed 11x13 pan and top with remaining cup of cheese. Cook at 350 degrees for 30 - 40 minutes until hot and bubbly.
Ingredients:
2 split chicken breasts with bones
1 lb. spaghetti broken in half
2 cans cream of mushroom soup
1 can chicken broth
1 4 oz jar pimentos
1/2 green bell pepper chopped fine
1/4 cup finely chopped onion
1 tsp. Lowrys seasoning salt
1/2 tsp. cayenne pepper (or to taste)
salt and pepper to taste
2 cups shredded cheddar cheese (divided)
Directions:
Boil chicken until done. Remove chicken breasts and add pasta to chicken water. Boil pasta according to package directions. Drain and rinse pasta. Shred chicken. Mix all of the ingredients in a large mixing bowl (one cup of the cheese) and mix well. I use my hands to get it all mixed together. Place in a sprayed 11x13 pan and top with remaining cup of cheese. Cook at 350 degrees for 30 - 40 minutes until hot and bubbly.
YUMMY!
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