INGREDIENTS:
- 2 cups cooked chicken
- 16 oz. dry spaghetti, broken in half
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 cups shredded cheese (a blend of Italian cheeses is nice, but use your favorite)
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced onion
- 1 jar (4 oz) diced pimentos, drained
- 1 can (14.5 oz) chicken broth
- 1/4 cup milk
- salt and pepper to taste (optional, according to taste)
- 1 cup additional shredded cheese for the top of the casserole
INSTRUCTIONS:
- Preheat oven to 350 degrees.
- Cook spaghetti in lightly salted boiling water until the spaghetti is just barely done (al dente) and drain. You don't want to overcook it- it's going to cook some more when you bake the casserole.
- In a large bowl, combine all the rest of the ingredients (except for the last 1 cup of cheese) until combined. Stir in the spaghetti and mix well. Pour into a greased 13 X 9 pan and sprinkle with the remaining 1 cup of cheese.
- Bake at 350 degrees for about 40 minutes, or until hot and bubbly and just starting to brown.
Source: Yesterfood
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