This is a comfort casserole. :) Everyone likes it, which is a good thing.
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/2 cup finely diced onion
3 cups dry spaghetti, broken into two inch pieces
2 cups chicken broth
1 teaspoon Lawry's Seasoned Salt
Salt & Pepper to taste
*1 additional cup grated sharp cheddar cheese
Cut up chicken to make two cups. Cook spaghetti until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar*. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. If the cheese on top starts to get too cooked (like my photo above shows) cover with foil.
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/2 cup finely diced onion
3 cups dry spaghetti, broken into two inch pieces
2 cups chicken broth
1 teaspoon Lawry's Seasoned Salt
Salt & Pepper to taste
*1 additional cup grated sharp cheddar cheese
Cut up chicken to make two cups. Cook spaghetti until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar*. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. If the cheese on top starts to get too cooked (like my photo above shows) cover with foil.
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