Chicken Cheese Casserole
By planning ahead you can use leftovers wisely and save money. For this Chicken Cheese Casserole recipe, make a large roasted chicken for dinner one night; use the extra chicken meat to make this entre the following night.
1 small onion, chopped
1 stalk celery, chopped
1 green bell pepper, chopped
8 oz spaghetti
1 cup cubed American cheese
1 (10-ounce) can tomatoes with green chiles, chopped
1 (4-ounce) jar chopped pimientos
1 (10-ounce) can cream of mushroom soup
1 (4-ounce) can sliced mushrooms
2 cup chopped cooked chicken
1/2 cup shredded Cheddar cheese
Bring a large pot of water to a boil over high heat. Add onion, celery and bell pepper. Boil until tender, about 10 minutes.
Add pasta to pot. Cook until tender, about 10 minutes. Drain. Preheat oven to 350°F. Grease a medium microwaveable casserole.
Mix American cheese, tomatoes, pimientos, soup and mushrooms in prepared dish. Microwave on HIGH until cheese is melted, about 5 minutes. Add chicken and pasta mixture to casserole.
Stir well. Top casserole with Cheddar. Bake until hot and bubbly, about 30 minutes.
Chicken Cheese Casserole tip: The water will come to a boil more quickly if you cover the pot with a tight-fitting lid while it is heating.