With the weather we have this time, sometimes we look for that recipe that is easy to make and doesn’t require much of our time in the kitchen. I love making soup and even spaghetti; I love a recipe that I can store in the fridge if my family cannot eat it all. The ingredients for this dish are straightforward to find, and most of them are probably in your pantry already.
If you have any recipe requests, I’d be happy to make them. So let’s get this recipe started.
8 oz spaghetti noodles
4 cups chicken broth
¼ cup onion, chopped
¼ cup green bell pepper, chopped
½ cup mushrooms, chopped
1 tablespoon pimientos
¼ cup black olives, chopped
3 tablespoons butter
1 teaspoon garlic powder
Salt & Pepper to taste
1 ½ cups cooked chicken, shredded
½ cup milk
½ cup reserved pasta broth
1 can cream of chicken soup
1 cup of cheddar cheese, shredded
Preheat oven to 350 degrees
Saute the onion, bell pepper, mushrooms, pimientos, and black olives in the butter
Cook the noodles in the chicken broth according to package instructions & drain reserving ½ cup of liquid
In a large bowl stir together the reserved pasta liquid, noodles, sauteed vegetables, chicken, milk, soup, garlic powder, salt & pepper and ½ of the grated cheese until well combined – this mixture should be quite moist
Pour into a casserole dish and bake for 30-40 minutes until bubbly
Top with remaining cheese and return to oven just until cheese is melted
Serve immediately and enjoy!
You can pair this with garlic bread, or just eat it the way it is. This dish is full with so many flavors and definitely perfect for lunch or dinner. You can also make this dish as one of your meal prep. I hope that you all enjoy this recipe.