Our parents had the sweetest love story there ever has been… right out of a movie, truly. What’s even better, though, is how they worked hard to take care of one another and bring little glimmers of joy into one another’s lives every day… even when the going got tough. Now, daddy liked to eat, and momma knew that, so she joyfully spent hours in the kitchen trying to make a dish he thoroughly enjoyed. He loved everything she made, but especially this one pasta dish she decided to name My Husband’s Favorite Chicken Spaghetti. His eyes would light up when he saw the big ‘ole dish filled with bouncy pasta, melty creamy cheese, and tender flavorful chicken. He was quite fond of the little kick of spice she’d add to keep things interesting. We basically grew up on it, so we had to share. Nothing makes us more nostalgic and filled with love and happiness than My Husband’s Favorite Chicken Spaghetti!
Ingredients
- 3 cups spaghetti, uncooked and broken into two-inch pieces
- 2 cups chicken, cooked, reserving 2 cups of the chicken broth from the pot
- 2 (10.5-ounce) cans cream of mushroom soup
- 3 cups sharp cheddar cheese, grated and divided
- 1/4 cup green pepper, finely diced
- 1/4 cup onion, finely diced
- 1 (4-ounce) jar diced pimentos, drained
- 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 –In a pot, cook the pasta to al dente in the reserved chicken broth. Be careful not to overcook.
Step 3 –Transfer the pot away from the heat and add the chicken, the cream of mushroom soup, 2 cups of the cheese, the green pepper, the onion, the pimentos, the seasoned salt, the cayenne pepper, the salt, and the pepper and combine.
Step 4 –Pour the chicken mixture into a 9×13-inch baking dish and top with the remaining cheese.
Step 5 –Bake until the casserole is bubbly, about 45 minutes.
Step 6 –Serve.
