In our humble opinion, Any-Night Chicken Spaghetti should be on the menu no matter what day of the week it is! How can you blame us? It’s pretty hard to turn down those notable noodles serendipitously spinning in a creamy and slightly spicy sauce. And another nice little nighttime perk it brings is that it doesn’t take much time to throw together. So, you can enjoy your food and relax from the busy day you’ve just made it through. Any-Night Chicken Spaghetti is there for you… every single night!
Ingredients
- 3 cups spaghetti, uncooked and broken into 2-inch pieces
- 2 cups chicken, cooked
- 2 (10.5-ounce) cans cream of mushroom soup
- 3 cups sharp cheddar cheese, grated, divided
- 1/4 cup green pepper, finely diced
- 1/4 cup onion, finely diced
- 1 (4-ounce) jar diced pimentos, drained
- 2 cups chicken broth
- 1 teaspoon seasoned salt
- 1/8 teaspoon cayenne pepper
- salt, to taste
- pepper, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Bring a large pot of water to a boil and cook the spaghetti to al dente, according to the package directions. Drain and return the spaghetti to the pot.
Step 3 –Add the chicken, the mushroom soup, 2 cups of the cheddar cheese, the green pepper, the onion, the pimentos, the chicken broth, the seasoned salt, the cayenne pepper, the salt, and the pepper to the spaghetti and stir to combine.
Step 4 –Pour the spaghetti mixture into a 9×13-inch casserole dish.
Step 5 –Sprinkle the top of the spaghetti mixture with the remaining cheddar cheese.
Step 6 –Bake the spaghetti casserole until bubbly, about 45 minutes.
Step 7 –Serve.
