Post by Debbie on Jun 12, 2012 20:17:49 GMT -5
12 ounces spaghetti1 1/2 teaspoon vegetable oil
1 1/2 tablespoons butter
1/4 cup chopped onion
1 minced garlic clove
2 cans cream of mushroom soup -- (10 3/4 oz.)
1 cup chicken broth
1 teaspoon seasoned salt
3 cups shredded American Cheese
4 cups diced cooked chicken
2 teaspoons chopped parsley
2 tablespoons diced pimento
Heat oven 350 degrees.
Cook spaghetti according to pkg. directions, adding oil and salt.
Drain.
In large Dutch oven, melt butter over medium heat.
Add onion and garlic. Cook, stirring for 2 minutes.
Add soup, broth, salt and 1-1/2 cups of the cheese.
Cook and stir until smooth and melted.
Add spaghetti and chicken, mixing well.
Transfer to 2 qt. baking dish, covering with foil.
Bake for 30 minutes.
Remove foil, sprinkle with rest of cheese.
Bake until cheese melts, then sprinkle with parsley and pimento.
1 1/2 tablespoons butter
1/4 cup chopped onion
1 minced garlic clove
2 cans cream of mushroom soup -- (10 3/4 oz.)
1 cup chicken broth
1 teaspoon seasoned salt
3 cups shredded American Cheese
4 cups diced cooked chicken
2 teaspoons chopped parsley
2 tablespoons diced pimento
Heat oven 350 degrees.
Cook spaghetti according to pkg. directions, adding oil and salt.
Drain.
In large Dutch oven, melt butter over medium heat.
Add onion and garlic. Cook, stirring for 2 minutes.
Add soup, broth, salt and 1-1/2 cups of the cheese.
Cook and stir until smooth and melted.
Add spaghetti and chicken, mixing well.
Transfer to 2 qt. baking dish, covering with foil.
Bake for 30 minutes.
Remove foil, sprinkle with rest of cheese.
Bake until cheese melts, then sprinkle with parsley and pimento.