Recipe: Spaghetti Chicken Casserole, from “To Die For”
From "To Die For" | Harvest
Below is the recipe for Spaghetti Chicken Casserole that Karen Nelson made for her Wisconsin family, and which is made permanent in her gravestone.
Spaghetti Chicken Casserole
By Karen Nelson
Ingredients:
2 ounces spaghetti
1/2 cup (1 stick) butter
2 cups diced cooked chicken
1 medium red bell pepper, chopped fine
1 small onion, chopped fine
1 jar pimento peppers, drained and chopped
1/2 cup grated cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper
One 10.5-ounce can cream of mushroom soup
One 10.5-ounce can cream of chicken soup
1 cup milk
Instructions:
Preheat the oven to 350°F.
Cook the spaghetti according to package directions.
In a small saucepan, cook the butter for 5 minutes over low heat.
In a casserole dish, combine the cooked spaghetti, chicken, bell pepper, onion, pimento peppers, cheddar, salt, and pepper. Pour on the melted butter, cream of mushroom soup, chicken soup, and milk.
Bake for about 30 minutes, or until bubbling and the cheese is melted.
Serve and bake with love.
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