1
(10 3/4 oz.) can condensed cream of chicken soup
1
(8 oz.) can sliced water chestnuts
1
(8 oz.) container sour cream
1/2
cup milk
2
1/2 cups shredded cooked chicken breast
1/2
cup green bell pepper, chopped
1
box (1 lb.) spaghetti
1
cups shredded sharp Cheddar cheese
French Fried Onions, crushed
French Fried Onions, crushed
Heat
oven to 350 degrees F. Cook spaghetti according to directions, drain and set
aside. Spray 13x9-inch (3-quart) glass
baking dish with cooking spray. In large bowl, mix soup, water chestnuts, sour cream and milk until blended. Stir in
chicken, cheese and bell pepper. Bake 30-40 minutes or until bubbly in the
center. Sprinkle with French Fried
onions and bake another 5-10 minutes allowing the onions to brown slightly. Serve on top of spaghetti. Sprinkle with a little cheese (optional).
Martha:
This dish was originally a recipe for a Chicken Tortillas Casserole but
as I started putting it together I decided to make a couple changes. I added the chestnuts for their texture. The chicken breasts were sprinkled with Greek
seasoning to give added flavor and baked.
I actually decreased the cheese to 1 cup instead of 1 1/2 (yeah, can you
believe I did that!). Instead of using
broken tortillas I decided to use spaghetti.
I was afraid the tortillas would become soggy. And last I added the crushed French Fried
onions. I've heard so many raves on
those who had the joy of trying this one.
It is simply delicious! The only
change I can think of would be to add celery.
It's actually perfect the way it is.
Food Tester Carol: Hi Martha, that was one delicious dish you made! We had it last
night and yummed our way through it! It was light and fresh tasting, I'm sure,
partly because of the water-chestnuts, tender, moist chicken and sauce.
