This recipe is from another recipe swap. One of the reasons I’m enjoying these swaps is because it’s making me try dishes I wouldn’t have otherwise – like this one. If I had seen this on a blog, I don’t think I would have given it a second look – Mark’s not a fan of casseroles and I try to cook healthier than pasta drenched in cream soup.
In the spirit of the swap, I made it anyway – and I’m so glad I did. We loved it. It’s a rarity that we both go back for seconds but we did with this dish. It’s a great, comfort food dinner and can be made ahead and frozen.
(adapted from Pioneer Woman)
1 c. cooked chicken, cubed
1 1/2 c. dry spaghetti broken up into 2 inch pieces
1 cans cream of mushroom soup
1 1/2 c. cheddar cheese, grated and divided
1/4 c. diced onion
1/2 t. seasoned salt
Pinch of cayenne pepper
Salt and Pepper
Cook to spaghetti al dente. Mix spaghetti with the chicken, onion, cream of mushroom soup, seasoned salt, cayenne pepper and 1 c. of cheddar. Add salt and pepper to taste.
Spread into a casserole dish and top with remaining cheddar. Bake at 350 for 35-45 minutes, until hot and bubbly.