Thursday, July 14, 2011

Chicken Confetti Spaghetti

Chicken Confetti Spaghetti With Southern Green Beans
I discovered this yummy casserole recipe on one of those recipe cards from the grocery store.  We really enjoyed the combination of flavors (plus the name of the dish is fun to say!).

2 tablespoons unsalted butter
8 oz spaghetti pasta
10 oz cooked, diced chicken (about 2 1/2 cups)
1 (4-oz) jar diced pimentos (drained)
8 oz trinity mix (fresh diced onions, bell peppers, celery)
1 (10.5-oz) can condensed cream of mushroom soup
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 (14.5-oz) can reduced-sodium chicken broth
1 1/4 cups shredded sharp Cheddar cheese
1 cup panko bread crumbs

Preheat oven to 425 degrees. Bring water to boil for pasta.  Cut butter into small pieces and set aside in a medium bowl to soften.

Break pasta into 2 inch pieces before putting into boiling water to cook.  Cook and stir for 5 minutes or until partially tender.

Combine in microwave safe bowl:  chicken, pimentos, trinity mix, mushroom soup, salt, pepper and broth.  Cover and microwave on high for 2 to 3 minutes or until hot and vegetables begin to soften.

Drain pasta and stir into veggie mixture; transfer to 2-quart baking dish.  

Stir cheese and bread crumbs into softened butter.  Mix with fingertips until crumbly; sprinkle mixture over pasta mixture.  

Bake 15 to 20 minutes or until bubbly around the edges.  Let stand 5 minutes before serving.

NOTES:  I just used 1/3 cup chopped onion, 1/3 cup peppers, and 1/3 cup celery in place of the trinity mix.

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