I really enjoyed this casserole. I made some changes. I used chopped tomatoes instead of the pimentos and I added 1/2 cup sliced mushrooms. I mixed the soup with 1/2 cup whipping cream and the vinegar . I also added 1/2 tsp minced garlic to the sauce. Instead of the 2 cups of shredded cheese I used 1 and 1/2 cups of shredded cheese and 1/2 cup of real parmesan cheese. I turned out wonderful. Even the kids gobbled it up.
Good stuff, whole family liked it. The cheese is what makes it (you gotta have lots of cheese!) It’s a great recipe with a great ‘base’, which allows you to customize it or in my case: make do w/ what we’ve already got in the house. I didn’t satuee the onions and we all thought it was pretty good. (I added extra vinegar into the casserole, which may have helped soften them during baking?). Like others, I also skipped the pimentos and added fresh garlic. We used a jar of alfredo sauce instead of the soup (I didn’t have any soup on hand). Anyway – this was a big hit! I’ll be cooking it again.
This recipe was fabulous! I omitted the pimentos and replaced with diced fresh tomatoes and I sauteed the onions and bellpepper for a few minutes. The only complaint I have is that it uses alot of dishes…but is REALLY simple. It went straight to my recipe box. It’s pure comfort food.
My friend is having a new house built. She needed something to feed five hungry men. I scaled this to 8 servings. It was a big hit, as the guys were concentrating on work than a good meal.
Good to hear they really enjoyed it!!
Based upon the other reviews, I added mushrooms and sprinkled parmesean cheese on top(just because my hubby and I like those two ingredients alot). For an extra crispy crust, I sprinkled crushed Corn Flakes over the parmesean. Those are the only changes I made. Unlike many chicken casseroles, this one was VERRRRRY tasty. I mean, it is so good it’s in my recipe box. Thanks for sharing it!!
I really enjoyed this casserole. I made some changes. I used chopped tomatoes instead of the pimentos and I added 1/2 cup sliced mushrooms. I mixed the soup with 1/2 cup whipping cream and the vinegar. I also added 1/2 tsp minced garlic to the sauce. Instead of the 2 cups of shredded cheese I used 1 and 1/2 cups of shredded cheese and 1/2 cup of real parmesan cheese. I turned out wonderful. Even the kids gobbled it up.
Had left over chicken from a party. Found this recipe. Did not have all the ingredients so I changed it a little. I left out the pimento & bell pepper. Used Golden Mushroom Soup. Mixed the soup and vinegartogether before adding to everyting else. Sprayed the baking dish with PAM. I would cover with foil next time because some noodles appeared dry but when I mixed it, it was fine. Did not have to bake the full 45 minutes. Thought this was excellent and my family loved it. Husband said “whatever I did, do it again”. Simple and fast. Yummy.
3 cups cooked, cubed chicken meat
8 ounces spaghetti, broken into pieces
1/4 cup chopped pimento peppers
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup vinegar
2 cups shredded Cheddar cheese
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Put spaghetti in a large pot of salted boiling water and cook about 8 to 10 minutes, until it is al dente. Drain.
In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, vinegar, 1 1/2 cups of the shredded cheese, salt and pepper. Mix all together and spread into a 9×13 inch baking dish. Bake in the preheated oven for 30 minutes. Top with the remaining 1/2 cup of cheese and bake another 15 minutes.