Tuesday, 28 June 2016

Chicken Spaghetti Bake



Chicken Spaghetti Bake

1 box spaghetti, broken into 5cm pieces
1 cup chicken stock
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
2 Jalapeno chillies, chopped finely (optional)
1 small onion, finely diced
1 red pepper, chopped
1 teaspoon seasoning salt
Salt and pepper to taste

Cook spaghetti in chicken stock and water until cooked, drain.
Combine spaghetti with remaining ingredients except 1 cup shredded cheddar.
Pour into a casserole dish and top with remaining cheese.
Bake at 180 degrees C for 45 minutes or until bubbly.

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