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I made a couple of changes to this recipe.
3 cups spaghetti broken into 2 1/2 inch pieces, cook in salted water and drained (pasta has to be a little under-cooked).
2-3 cups cooked shredded chicken
2 cans (10 3/4 oz) cream of mushrooms, undiluted
2 cups low-sodium chicken broth
1/3 cup chopped yellow onions
1/3 cup chopped red bell pepper
1 tablespoon Canola oil
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1 1/2 cups shredded Cheddar cheese
Extra 3/4-1 cup shredded Cheddar cheese
Saute onion and bell pepper in the hot oil. Once the vegetables are tender, remove from the skillet and mix with the remaining ingredients except the extra cheese.
Place the pasta mixture in a greased 13 x 9 baking pan. Sprinkle with the extra cheese.
Bake in a preheated 350 F oven for 35 minutes. Remove from the oven and serve immediately.
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