A few weeks ago I posted a Chicken Spaghetti recipe. In that post, I mentioned I have a total of three different versions of chicken spaghetti in my recipe box. Christy asked if I could share the other recipes as well. So, begging her pardon for my delay, here is one of them.
Cheddar Chicken Spaghetti
1 small package (7 ounces) spaghetti, broken
2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tbsp diced pimientos, optional
1/4 tsp salt
1/4 tsp pepper
Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat.
Transfer to a greased 13x9x2 inch baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
Chicken Spaghetti III will be coming soon!