Ahhhh. Fall is here! I’m loving the cooler weather and the excuse to make and eat comfort food meals. I am generally weary of casseroles, what with their cream of whatever soup and who knows what kinds of meat, but this chicken spaghetti is a guilty indulgence.
Made with shredded rotisserie chicken, this casserole is ridiculously easy to put together and makes for a pretty delicious warm and comforting meal during these cooler weather days. Make it for dinner tonight, or freeze and save for a busy weeknight in the future.
Shredded rotisserie chicken (at least 2 cups)
3 cups dry spaghetti, broken into 2-inch pieces
2 cans cream of mushroom soup
2 cups shredded cheddar cheese
1 bell pepper, finely diced
1 small onion, finely diced
1/2 cup frozen peas
1 jar (4 Ounce) diced pimentos, drained
1 cup chicken broth
1 teaspoon cajun seasoning
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
Preheat oven to 350 degrees. While shredding the chicken, cook spaghetti until al dente. When spaghetti is cooked, combine with remaining ingredients reserving 1/2 cup of cheddar cheese. Place mixture in casserole pan and top with remaining sharp cheddar. Bake for 45 minutes until bubbly.