12 oz Spaghetti, uncooked
1 1/2 ts Vegetable oil
1/2 ts Salt
1 1/2 tb Butter or margarine
1/4 c Onion, chopped
1 Clove garlic, minced
2 cn (10.75 ozs ea) condensed
Cream of mushroom soup
1 c Chicken broth
1 ts Seasoned salt
3 c American cheese, shredded
4 c Chicken or turkey, cooked
And diced
2 tb Fresh parsley, chopped OR
1 tb Dry parsley flakes
2 tb Red bell pepper, cored,
Seeded, and diced
Or diced pimento
Preheat the oven to 350 degrees F.
Cook the spaghetti according to the package directions, adding the
vegetable oil and the 1/2 teaspoon of salt to the cooking water.
Drain.
In a large saucepan of Dutch oven, melt the butter/margarine over
medium heat. Add the onion and garlic. Cook for 2 minutes,
constantly stirring. Add the soup, broth, seasoned salt, and 1-1/2
cups of the American cheese. Cook and stir until the cheese is melted
and the mixture is smooth. Add the cooked spaghetti and diced
chicken/turkey. Mix well. Transfer the mixture to a 2-quart
casserole dish. Cover the dish with aluminum foil.
Bake in the preheated oven for for 30 minutes or until hot.
Remove the foil. Sprinkle the remaining 1-1/2 cups of American cheese
over the top of the dish. Continue baking for 2 minutes more or
until the cheese melts. Sprinkle the parsley and diced red bell
pepper/pimento over the top.
Makes 8 servings.
TIP: When cooking garlic in a skillet, keep the heat to medium to
medium-low and stir frequently. Garlic becomes bitter if it
burns or browns to much.
