Chicken Spaghetti
Chicken spaghetti is a popular recipe in our family.
- 8 ounces thin spaghetti
- chicken broth made with water and bouillon or base
- 4 tablespoons butter
- 5 tablespoons flour
- 2 cups milk
- 1 cup chopped green bell pepper
- 3/4 cup shredded sharp Cheddar cheese
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped pimiento
- 3 to 4 cups diced cooked chicken
- 1/2 to 1 cup grated Parmesan cheese or shredded Cheddar cheese for topping
Put enough chicken broth in a large saucepan to cook spaghetti; bring to a boil. Cook spaghetti in the boiling chicken broth until tender.
In a large saucepan over low heat, melt butter; add flour, stirring until smooth and bubbly. Gradually add milk; cook, stirring, until sauce is thickened. Add green pepper, 3/4 cup shredded cheese, the cream of mushroom soup, garlic powder, salt, Worcestershire sauce, and pimiento. Add chicken and cooked spaghetti; transfer to a lightly greased casserole. Top with Parmesan cheese or more shredded Cheddar cheese and bake at 350° for 25 to 30 minutes.
Chicken Spaghetti Recipe serves 6.