12 ounces spaghetti 1 1/2 teaspoon vegetable oil 1/2 teaspoon salt 1 1/2 tablespoon butter 1/4 cup chopped onion 1 clove garlic, minced 2 cans cream of mushroom soup 1 cup chicken broth 1 teaspoon salt 3 cups shredded American cheese 4 cups diced cooked chicken 2 teaspoons chopped parsley 2 tablespoons diced pimento
Heat oven to 350 degrees F.
Cook spaghetti according to package 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 a 2-quart baking dish. Cover with foil and bake for 30 minutes.
Remove foil and sprinkle with rest of cheese. Bake until cheese melts, then sprinkle with parsley and pimento.
I just made this and it was very easy to make. The family loves it. The only thing I changed was 1 tbsp of chicken boullion mixed into soup mix instead of regular salt. (no salt in water)
Apr 19, 2010
Very delicious and very easy. Freezes well. Would highly recommend. I had some company over, pulled it out of the freezer and it was a hit.
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