Chicken Spaghetti Casserole

Welcome back!  As we approach the holidays I’m assuming your life is no less hectic than mine, so I entreat you to try this wonderful, hearty family-favorite.  Call me unimaginative, but I had never thought to nix the beef and substitute chicken instead.  I’m never going to make that mistake again.  This dish is a pleasing curve ball of the norm and I promise it will win over your crowd!

Ingredients:

• 2 Cups cooked Chicken, diced
• 3 Cups Dry Spaghetti, broken into pieces (about 2 inches)
• 2 Cans (10.5 ounce each) Cream of Mushroom Soup
• 3 Cups Grated Sharp Cheddar Cheese
• ¼ Cup finely diced Green Pepper
• ¼ Cup finely diced Onion
• 1 – 4 oz. Jar of diced Pimentos, drained
• 2 Cups Chicken Broth
• 1 Teaspoon Lawry’s Seasoning Salt
• 1/8 – ¼ Teaspoon Cayenne Pepper
• Salt and Pepper to Taste 

 Source: Pioneer Woman

Preparation:

First, pre-heat your oven to 350 degrees.  Use the Chicken Broth to cook the Spaghetti until al dente, DO NOT overcook.  Once the Spaghetti is cooked and drained, combine all the remaining ingredients, save 1 cup of the Cheddar Cheese.  Place the whole delicious mixture into a 13x9 casserole dish and top with the remaining 1 cup of Cheese.

Here’s the best part: you can cover and freeze this uncooked for up to 6 months, cover and refrigerate for 2 days, or bake immediately for instant gratification.  If using the freezer option, I recommend letting the casserole defrost before baking.

For baking straight away, place the casserole, uncovered, in the oven for 45 minutes.  Be sure to check the dish sporadically and if the cheese begins to burn, cover it with foil to preserve that beautiful golden color and taste. Less than an hour later, VOILA, a gratifying, homemade meal the entire family will request again and again!

***After having tried this recipe myself, I have a few changes I’d like to recommend.  For those of you who know me, I feel there’s never enough Onion and the same goes for the Green Pepper.  I used a whole Onion and a whole Bell Pepper – most likely more like 1 Cup each.  Because you’re using Lawry’s I also advise that you to want to limit the additional Salt to taste, a little goes a long way.  Lastly, even though I agree Cheese is fantastic, I would say that 2 Cups is more than enough – 1 Cup inside the casserole and 1 Cup on top.

Other than those few recommendations this meal is perfect!  It’s simple, requires very little prep work, and (my favorite) doesn’t dirty up too many dishes. :)