[CnD] Chicken Spaghetti With Cream Of Mushroom
will.henderson321 at gmail.com
Thu Jul 23 00:16:08 EDT 2015
I have a question.
I have two or three boneless skinless chicken breasts left over. Is there any way I can use these instead of a whole cut up chicken? Also, how much is two cups worth?
And, what sort of broth do I use?
From: Sugar via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Wednesday, July 22, 2015 10:37 AM
Subject: [CnD] Chicken Spaghetti With Cream Of Mushroom
Chicken Spaghetti With Cream Of Mushroom
Prep Time: 30 Minutes Cook Time: 45 Minutes Difficulty: Easy Servings: 8
◾2 cups Cooked Chicken
◾3 cups Dry Spaghetti, Broken Into Two Inch Pieces
◾2 cans Cream Of Mushroom Soup
◾2 cups Grated Sharp Cheddar Cheese
◾1/4 cup Finely Diced Green Pepper
◾1/4 cup Finely Diced Onion
◾1 jar (4 Ounce) Diced Pimentos, Drained
◾2 cups Reserved Chicken Broth From Pot
◾1 teaspoon Lawry's Seasoned Salt
◾1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper ◾ Salt And Pepper, to taste
◾1 cup Additional Grated Sharp Cheddar Cheese
Cook 1 cut up fryer 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: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
~Spirit lead me where my trust is without borders, Let me walk upon the waters Wherever You would call me. Take me deeper than my feet could ever wander And my faith will be made stronger in the presence of my Savior.
~Be Blessed, Sugar
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