Chicken Spaghetti


  • 1 16-ounce box spaghetti, broken into 2-inch pieces
  • 1 cup chicken broth
  • 2 cups cooked shredded chicken (a store-bought rotisserie chicken works perfectly for this)
  • 2 cans cream of mushroom soup
  • 1 cup sour cream
  • 3 cups shredded sharp cheddar cheese, divided
  • 1 4-ounce can green chilies, drained
  • 1 small onion, finely diced
  • 1 4-ounce can chopped pimientos, drained
  • 1 teaspoon seasoning salt
  • Salt and pepper to taste


Cook spaghetti in chicken broth and water until al dente; drain. When spaghetti is cooked, combine with remaining ingredients except 1 cup shredded cheddar. Pour into a casserole dish and top with remaining cheese.
Bake at 350 degrees for 45 minutes or until bubbly.

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