ULTIMATE COMFORT FOOD!!!!
This is how I would categorize this recipe. It's not particularly healthy, but it will warm the deepest parts of you from the inside out. I'd like to imagine dining on this after a crisp Fall day that we spent picking apples and pumpkins while wearing courduroys, a striped shirt, and a jean jacket. Wait...I live in Houston...we don't have apple orchards or pumpkin farms, but I know parts of the country do (I'm actually visiting those parts right now). Hello Midwest!
Regardless of your weather I urge you to add this to your menu plan. It's so good and makes even better leftovers!
Here's the printable recipe: Download Chicken Spaghetti
Ingredients:
2-4 Chicken breasts, cooked and shredded (if you like lots of meat use 4, if you don’t want as much use 2)
1 pound of thin spaghetti (I use Barilla Plus in the yellow box)
1 (4 oz) jar diced pimento, drained
Olive oil
1 small onion, finely diced
1 green bell pepper, finely diced
2 cans cream of mushroom soup (I use the 25% less sodium variety)
2 cups chicken stock
2 ½ cups grated cheddar cheese (take the time to grate your own..it’s well worth the effort)
¼ tsp freshly ground pepper
A few shakes of cayenne pepper to taste
Directions:
Break pasta into thirds and cook according to package directions minus a minute or two (it will continue to cook in oven).
While pasta is cooking sauté onion and bell pepper in olive oil until tender. Set aside.
Drain pasta and mix with onions and peppers, pimento, mushroom soup, and chicken stock. Mix until well combined. Then add 2 cups of cheese and pepper. Combine well. Place in a 9x13 casserole dish and sprinkle last ½ cup of cheese on top. Bake at 350 for 35-45 minutes, until bubbly.
Notes: If you’re cooking just for 2, divide the casserole into two pans and freeze one of the pans. You’ll be so happy you did one evening when you need a quick dinner!
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