Chicken Spaghetti Delight: Easy Recipe with Turkey Bacon Upgrade
Delicious Chicken Spaghetti dish made easy with a turkey bacon upgrade.
Equipment
- casserole dish
- pot
- Stirring Spoon
Ingredients
Chicken and Pasta
- 2 cups cooked chicken
- 3 cups spaghetti, uncooked and broken into two-in. pieces
- 2 cans cream of mushroom soup
- 3 cups grated sharp cheddar cheese plus 1 cup for topping
- ¼ cup finely diced green pepper
- ¼ cup finely diced onion
- 1 jar diced pimentos, drained 4 oz.
- 2 cups reserved chicken broth from pot
- 1 tsp. Lawry's Seasoned Salt
- ⅛ tsp. cayenne pepper to ¼ tsp. to taste
- Salt and pepper to taste
Instructions
Preparation
- Cook 1 cut up fryer chicken 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, or bake immediately at 350°F for 45 minutes until bubbly. If the cheese on top starts to get too cooked, cover with foil.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 1000mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg
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