Saturday, July 07, 2007

chicken spaghetti casserole

  • 3 cups cooked, cubed chicken meat
  • 8 ounces spaghetti, broken into pieces
  • 1/4 cup chopped pimento peppers
  • 1/4 cup chopped green bell pepper
  • 1/2 cup chopped onion
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/4 cup white wine
  • 2 cups shredded Cheddar cheese
  • salt and pepper to taste


  1. Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

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