Description
If this is too much, make 2 casseroles; eat one, freeze the other. You can also use turkey breast meat. Avanti!
Ingredients
- 1 pound spaghetti, broken into pieces
- 3 (10.75 ounce) cans condensed cream of mushroom soup
- 12 ounces shredded Cheddar cheese
- 6 cups shredded boiled chicken breast meat
- 1 pound sauteed mushrooms
- 1 (4 ounce) jar sliced pimento peppers, drained
- 2 cups reserved chicken broth
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
- In a large saucepan
- heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken
- mushrooms
- pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it ‘sloppy’ and mix all together.
- Pour mixture into a 9×13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.
Servings: 20