Spaghetti au poulet

Ingrédients

• 2 cups cooked chicken
• 3 cups dry spaghetti (broken into two inch pieces)
• 2 cups grated sharp cheddar cheese
• 1 8 oz package of cream cheese
• 1/4 cup finely diced green pepper
• 1/4 cup finely diced onion
• 1 4 oz jar diced pimentos (drained)
• 2 cups chicken broth
• 1 tsp seasoned salt
• 1/8 tsp cayenne pepper
• Salt and pepper (to taste)
• 1 cup additional grated sharp cheddar cheese

Préparation

1. 1

   Cook the spaghetti as directed on the box, careful not to overcook.

2. 2

   In a large skillet, combine cream cheese and 2 cups cheddar cheese over medium heat. Stir continuously until mixture begins to melt.

3. 3

   Gradually add the chicken broth until the mixture is creamy. (You want it to be creamy, not soupy, this may not require ALL of the broth).

4. 4

   Add in the green peppers, onion, pimentos, and spices.

5. 5

   Combine the noodles, sauce, and chicken in a large casserole dish. (If the mixture seems to dry at this stage, add in a small amount of the remaining broth as needed.)

6. 6

   Top with remaining cheese and bake at 350 degrees for 45 minutes or until bubbly.