Cowboy Chicken Casserole
Sarah
ingredients
- 2 cups cooked chicken
- 1 can Cream of Mushroom soup
- 1 can Cream of Chicken soup
- 2 cups grated Colby Jack cheese
- 1/4 cup finely diced green pepper
- 1/2 cup finely diced onion
- 1/4 cup finely diced celery
- 3 cups dry spaghetti, broken into 2 inch pieces
- 2 cups reserve chicken broth from pot
- 1 tsp. Lawry’s seasoning salt
- 1/8 to 1/4 tsp. Cayenne pepper
- Salt and Pepper to taste
- 1 additional cup grated Colby Jack cheese
directions
- 1
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti noodles in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional cup of cheese.
- 2
Place mixture in casserole pan and top with remaining cheese. Cover and freeze up to six months, cover and refrigerate for up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese starts to get too cooked, cover with foil.)
Source: The Pioneer Woman
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