INGREDIENTS
1 cup chicken broth
2 cups cooked shredded chicken (a store-bought rotisserie chicken works perfectly for this)
2 cans cream of mushroom soup
1 cup sour cream
3 cups shredded sharp cheddar cheese, divided
1 4-ounce can green chilies, drained
1 small onion, finely diced
1 4-ounce can chopped pimientos, drained
1 teaspoon seasoning salt
Salt and pepper to taste
Cook spaghetti in chicken broth and water until al dente; drain. When spaghetti is cooked, combine with remaining ingredients except 1 cup shredded cheddar. Pour into a casserole dish and top with remaining cheese.
Bake at 350 degrees for 45 minutes or until bubbly.
Bake at 350 degrees for 45 minutes or until bubbly.
