Friday, September 30, 2011

Pioneer Women Chicken Spaghetti from Lydia

This is a one of a kind recipe that owes credit to The Pioneer Woman! We could share what we did but the website has a much more detailed take on it – pictures included! Here is a simple version – which is also at the bottom of the website page:

2 Cups Chicken, cooked

3 Cups Dry Spaghetti, Broken Into Two Inch Pieces

2 Cans Cream Of Mushroom Soup

2 Cups Grated Sharp Cheddar Cheese

¼ Cup Green Pepper, finely diced

¼ Cup Onion, finely diced

1 jar (4oz) Diced Pimentos, Drained

2 Cups Reserved Chicken Broth From Pot

1 teaspoon Lawry's Seasoned Salt

1/8 teaspoon (or slightly more) Cayenne Pepper

Salt And Pepper, to taste

1 Cup Additional Grated Sharp Cheddar Cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days

Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake covered at 350 degrees for 45 minutes. Top with Cheese. Bake uncovered until cheese is melted.

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