Casserole ( Chicken Confetti Spaghetti)

By Floridaberry

Ingredients

• 8 ounces spaghetti pasta
• 2 tablespoons unsalted butter
• 12 ounces cooked, diced chicken
• 1 ( 4-ounce) jar diced pimentos (drained)
• 8 ounces trinity mix (fresh diced onions, bell lpeppers, celery)
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• 1 (14-ounce) can reduced sodium chicken broth
• 1 1/4 cups shredded sharp cheddar cheese
• 1 cup panko (Japanese bread crumbs)

Preparation

Step 1

1. Preheat oven to 425 degrees F. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Break pasta into 2-inch long pieces and stir into boiling water; boil 5 minutes, stirring occasionally, or until partially tender.

2. Meanwhile, cut butter into small peices while placing in medium bowl; set aside to soften. Combine in microwave-safe bowl: cicken, pimentos, trinity mix, soup, salt, pepper, and broth until well blended. Cover and microwave on High 2-3 minutes or until mixture is hot and vegetables begin to soften.

3. Drain pasta and stir into vegetable mixture. Transfer mixture evenly into 2-quart baking dish. Stir cheese and bread crumbs into butter. Mix with fingertips until blended and crumbly; spread evenly over chicken mixture. Bake 15-20 minutes or until golden and bubbly around edges. Let stand 5 minutes before serving.

Makes 6 servings.