Ingredients
1 package (16 ounces) uncooked spaghetti2 tablespoons butter1 medium green pepper, chopped1 medium onion, chopped2 cups cubed cooked chicken2 cans (4 ounces each) mushrooms, drained1 jar (2 ounces) diced pimiento, drained1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted2 cups 2% milk1/2 teaspoon garlic powder1/2 teaspoon salt1 to 1-1/2 cups shredded cheddar cheese
Preparation
Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat.
Pour into a greased 13x9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.
