comfy cozy

chicken spaghetti

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.

oodles of noodlespeppers and onionsall mixed upready to bake

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.

ooey gooey casserole

chicken spaghetti
printer-friendly recipe
adapted from The Pioneer Woman
serves: 8

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.

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