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.
chicken spaghetti
printer-friendly recipe
adapted from The Pioneer Woman
serves: 8
ingredients:
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
directions:
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.
two.thirty.ate. 