Chicken Spaghetti Casserole

This is a great, healthy recipe that cycles some food storage items.  Thanks to Brandy Doty for sharing it.

Chicken Spaghetti Casserole

2 c. cooked chicken, in chunks

2 cans cream of mushroom soup

3 c. grated sharp cheddar cheese (I used mild cheddar)

1/2 c. finely diced onion (you can use your dehydrated onions)

1/4 c. finely diced green peppers (I used a dehydrated blend of red & green bell peppers)

1- 4 oz. jar diced pimientos, drained

3 c. dry spaghetti, broken into 2″ pieces ( I used whole wheat pasta)

1 tsp. seasoned salt

1/8-1/4 tsp cayenne pepper

pepper to taste

Cook spaghetti until al dente.  Do not overcook.  Reserve 1 cup cheese.  Combine all other ingredients to make a sauce.  When spaghetti is cooked, stir into sauce. Place mixture in casserole pan and top with remaining cheese.  Cover and freeze up to six months; cover and refrigerate up to two days, or bake immediately; 350 degrees for 45 minutes until bubbly.

This is really delicious, and my family loved it.  I actually made two and froze one for later.  Let me know what you think…