Oh YUM!
This was a dish I didn’t want to stop eating!
It is sooooo good!
Even my kids ate without complaints
and we all know how much complaining kids do about dinner
(no? It is just my kids that complain constantly about having to sit and eat dinner?)
It is cheesy and pasta
I mean what can go wrong?
that is like my 2 favorite food groups
(other than chocolate, of course!)
I based the recipe off the Pioneer woman one
just less ingredients to what I usually have around
and make it easier for me to make
Ingredients:
- 1 lb cooked chicken – cubed or shredded
- 3 cups dry spaghetti, broken into 2 inch pieces (I use whole wheat pasta)
- 2 cans Cream of Chicken soup – or use one chicken, one cheddar and cut back a bit on the cheese
- 3 cups shredded cheddar cheese – divided (lower the amount of cheese added if you use one cream of cheddar soup)
- 1 finely diced onion
- cayenne pepper – to taste; 1/8-1/4 tsp
- 1 tsp Lawry’s seasoned salt or some Cajun seasoning
Directions:
Heat oven to 350
Boil your spaghetti according to box directions, until al dente. Once the spaghetti is cooked, combine all the other ingredients, except One cup of the cheddar cheese, into the spaghetti (I just mix it all up in the spaghetti pot!) Place the mixture in a 13×9 baking dish and top with the cup of cheese. At this point, you could cover and freeze for up to 6 months, or cover and refrigerate for up to two days. Otherwise, bake for 45 minutes until bubbly (cover with foil if it starts to brown)
Enjoy! and try not to eat until you explode 🙂
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| Before baking and the top layer of cheese |
