12 oz Uncooked spaghetti
1 1/2 ts Vegetable oil
1/2 ts Salt
1 1/2 tb Butter
1/4 c Onion; chopped
1 cl Garlic; minced
2 cn Cream of mushroom soup
- (10 3/4 oz ea)
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 ts of salt to the cooking water. Drain.
In a large saucepan of Dutch oven, melt the butter 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 qt 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.
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.
