Chicken Spaghetti

By KDCooks

Ingredients

• 1 cup Cooked Chicken (I use Rotisiere Chicken)
• 1 1/2 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 1 can Cream Of Mushroom Soup or Cream of Chicken Soup
• 1/4 cup Light Sour Cream
• 1/2 cup Grated Sharp Cheddar Cheese
• 1/8 cup Finely Diced Green Pepper
• 1/8 cup Finely Diced Onion
• 1/2 jar (2 Ounces) Diced Pimentos, Drained
• 1 cup Chicken Broth
• 1/2 teaspoon Lawry's Seasoned Salt
• Dash Cayenne Pepper
• Salt And Pepper, to taste
• 1/2 cup Additional Grated Sharp Cheddar Cheese

Details

Servings 4

Preparation

Step 1

Chop rotessierie chicken to make 1 cup.

Cook spaghetti until until slightly under cooked to al dente. Do not overcook.

When spaghetti is cooked, combine with remaining ingredients except additional 1/2 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar.

Bake at 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).