This recipe was very good. I used 2 boneless skinless chicken breasts cut into very, very small pieces and seasoned with garlic powder, roasted minced garlic, Lawry’s seasoning salt, and a pasta seasoning blend. (Next time I will use 3 chicken breasts.) I sautéed the chicken in olive oil with a 4 oz jar of diced pimientos, diced green bell pepper, and diced red onion. Then, I mixed the chicken mixture with the cooked spaghetti, 2 cans of cream of chicken soup, and some chicken stock, mixed it all together in a large bowl, and then transferred it into a baking dish. (It was the perfect amount to fill two 8x8 dishes.) After topping with a cheddar/monterey jack cheese mixture, I covered it with tin foil and baked for 45 minutes. In my opinion it’s very important to cover with tin foil, or else the top/edges will get crispy. I served it with a basic green salad and garlic bread. I wouldn’t say that this dish was out of this world, I won’t get cravings for it or anything….but it was definitely good. The whole family liked it, including my 2 year old niece who can be picky. I will probably make it again. Thanks!
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