Chicken Spaghetti Casserole

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

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.

Chicken Spaghetti

1 cups Cooked Chicken, cut into bite size pieces
2 cups Dry Spaghetti, broken into thirds
1 can Cream Of Mushroom Soup
1 cup Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 cup chicken broth
Salt And Pepper, to taste
1 cup chopped broccoli
1 cup Additional Grated Sharp Cheddar Cheese

Preheat oven to 350 degrees.  Cook spaghetti until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.  Place mixture in casserole dish sprayed with non-stick and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).  Serves 4.

Martha:  This recipe is my version of Ree Drummond's (The Pioneer Woman) Chicken Spaghetti.  I cut the recipe in half from hers and made 2 changes.  She used a small jar of pimento, which I eliminated, and I added a cup of chopped broccoli.  I also used an Italian cheese blend instead of the cheddar.  This turned out so good.  Serve it with a salad and toast and you have a great meal.  

Tip:  When freezing chicken, remove the wrapper and tray.  Rinse chicken in cold water and pat dry.  If the chicken is cut up, wrap pieces separately, then bundle together in a plastic freezer bag.  Label and date.  It is easier to defrost the separate pieces and it can be stored at 0 degrees for up to 3 months.