Recipe Recommendation — December
December is a month full of cooking. Many of you will be cooking for a crowd at some point during the holiday season. Below is one of our favorite recipes that will feed eight and is easy to double or even triple. Add a salad, and you have a complete meal! For a leftover makeover, substitute your leftover Christmas turkey for the chicken.
Do you have a delicious, simple casserole that your family loves? We’d love to share it with our Hungry Souls families. Submit recipes to Chris at firstname.lastname@example.org.
2 ½ to 3 cups cooked shredded, chicken or 2 cans of chicken
16 oz spaghetti noodles
4 slices of bacon, chopped
2 oz jar chopped pimento peppers
1 tsp pepper
Salt to taste
1 (13 oz) can evaporated milk
1 can cream of chicken
1 can cream of mushroom
8 oz shredded cheddar cheese
Preheat oven to 350 degrees. Cook spaghetti according to package instructions. Drain and place in 9×13 baking dish and set aside.
In a skillet, cook bacon, then add the jar of pimento peppers. Stir in the cooked chicken. Add pepper and salt to taste. Pour chicken mixture over the spaghetti.
In a bowl, mix the evaporated milk and soup cans to make a sauce and pour over spaghetti and chicken. Top with shredded cheddar cheese. Bake for 20 to 30 minutes until heated thoroughly and cheese is melted.