Into your roux, stir the chicken soup, pimentos, cream cheese, 3/4 cup shredded cheese and pepper. Add the spaghetti and toss to coat. If needed, add a little of your reserved pasta water until the sauce has a creamy consistency.
Advertisement:Step 5: Bake the chicken spaghetti casserole
Transfer the mixture to a greased 13×9-inch baking dish. Sprinkle with the remaining 3/4 cup shredded cheese.
Cover the casserole and bake for 20 minutes. Then, uncover and bake until the cheese is bubbly, 10 to 15 minutes.
If you have fresh herbs, sprinkle minced oregano, basil or sage over each portion before serving.
Advertisement:
Advertisement:
Thanks for your SHARES!
NO-BAKE CHOCOLATE OAT BARS: A Decadent Delight
Unveiling the Secret: Why You Shouldn’t Boil Mashed Potatoes and the Best Method to Make Them
Garlic Bread Pizza
Cajun Chicken and Sausage Gumbo
Chiefs’ Patrick Mahomes: ‘Out of Spite’ I Pulled Off a Behind-the-Back Pass to Travis Kelce
My nana knew what she was doing!
MOM’S GOULASH RECIPE: A HEARTY AND NOSTALGIC COMFORT DISH
Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
Savory Eggplant Rolls: A Flavorful Twist on a Classic Dish