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Sunday, November 4, 2012



■2 cups Cooked Chicken (I used boneless, skinless breasts)
■3 cups Dry Spaghetti, Broken Into Two Inch Pieces
■1 can 98% FAT FREE Cream Of Mushroom Soup
1 can 98% FAT FREE Cream of Chicken Soup
■2 cups Grated FAT FREE Cheese
■1/4 cup Finely Diced Green Pepper
■1/4 cup Finely Diced Onion
■1 jar (4 Ounce) Diced Pimentos, Drained
■2 cups Reserved Chicken Broth From Pot
■1 teaspoon Lawry's Seasoned Salt
■1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
■Pepper, to taste
■1 cup Additional Grated FAT FREE Cheese
Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup cheese.

Place mixture in casserole pan and top with remaining cheese. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

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