chicken spaghetti

Servings: 8
Rating: 5
Difficulty: easy
Category: main course
https://www.thepioneerwoman.com/food-cooking/recipes/a11729/chicken-spaghetti-recipe/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_pw_md_pmx_hybd_mix_us_17963889983&gad_source=1&gad_campaignid=17957914252&gbraid=0AAAAABxutSqhGD5YEAr-keDuQ-lOOOlEf&gclid=CjwKCAjw1dLDBhBoEiwAQNRiQVQ5jqWSZ5mrhp_jWraHSv4hgNFIXgBAzjjhojXwHwKs0J6L3bcV1BoCvAgQAvD_BwE
Prep: 30 minutes
Cook: 45 minutes
Total: 1.15 hours

Ingredients:

  • 2 cups cooked chicken
  • 3 cups spaghetti, uncooked and broken into two-in. pieces
  • 1 cup milk
  • 1 cup water
  • 2 cups reserved chicken broth from pot
  • 4 oz cream cheese
  • 3/4 C sour cream
  • 1/4 C corn starch
  • 1/2 T onion powder
  • 1/2 t garlic powder
  • 1 tsp. Lawry's Seasoned Salt
  • 1/8 tsp. to 1/4 tsp. cayenne pepper
  • salt and pepper to taste
  • 1/4 cup finely diced orange or red bell pepper
  • 1/4 cup finely diced onion
  • 1 (4-oz.) jar diced pimentos, drained
  • 3 cups grated sharp cheddar cheese

Directions:

  1. Cook spaghetti in chicken broth until al dente. Drain, reserving chicken broth.
  2. Combine broth, milk and additional water to equal 4 cups. Whisk in cornstarch. Bring to a boil.
  3. Stir in sour cream, cream cheese, spices. Cook until thickened.
  4. Combine with remaining ingredients except additional 1 cup sharp cheddar.
  5. 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°F for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Notes:

This recipe has been altered from the original link.

Nutrition Facts: