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Chicken Confetti Spaghetti
Recipes
Chicken Confetti Spaghetti

Ingredients

  • 2 tablespoons unsalted butter
  • 8 oz spaghetti pasta
  • 10 oz cooked, diced chicken (about 2 ½ cups)
  • 1 (4-oz) jar diced pimientos (drained)
  • 8 oz trinity mix (fresh diced onions, bell peppers, celery)
  • 1 (18-oz) can creamy mushroom soup
  • ½ teaspoon seasoned salt
  • ⅛ teaspoon pepper
  • 1 ¼ cups shredded sharp Cheddar cheese
  • 1 cup panko bread crumbs

Prep

    • Preheat oven to 425°F.
    • Bring water to boil for pasta.
    • Cut butter into small pieces; place in medium bowl and set aside to soften.

Steps

    1. Break pasta into 2-inch-long pieces before adding to boiling water; cook and stir 5 minutes or until partially tender.
    2. Combine in microwave-safe bowl: chicken, pimientos, trinity mix, soup, salt, and pepper. Cover and microwave on HIGH 2–3 minutes or until hot and vegetables begin to soften.
    3. Drain pasta and stir into vegetable mixture; transfer to 2-quart baking dish. Stir cheese and bread crumbs into butter. Mix with fingertips until crumbly; spread evenly over chicken mixture. Bake 15–20 minutes or until bubbly around edges. Let stand 5 minutes before serving. (Makes 6 servings.)

Amount per ⅙ recipe serving: Calories 430, Total Fat 17g, Chol 75mg, Sodium 810mg, Total Carb 44g, Fiber 4g, Calc 20%, Vitamin A 20%, Vitamin C 40%, Iron 10%