You’re gonna back after all

Chicken Spaghetti Casserole

For some reason or other, this seems to be a favorite of the men in my family.


Original recipe yields 6 servings
3 cups cooked, cubed chicken meat
8 ounces spaghetti, broken into pieces
¼ cup chopped pimento peppers
¼ cup chopped green bell pepper
½ cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup white wine
2 cups shredded Cheddar cheese
salt and pepper to taste


Step 1 Preheat oven to 350 degrees F (175 degrees C).
Step 2 Put spaghetti in a large pot of salted boiling water and cook about 8 to 10 minutes, until it is al dente. Drain.
Step 3 In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine, 1 1/2 cups of the shredded cheese, salt and pepper. Mix all together and spread into a 9×13 inch baking dish. Bake in the preheated oven for 30 minutes. Top with the remaining 1/2 cup of cheese and bake another 15 minutes.