– This is a great recipe for feeding a lot of folks, or for feeding a few and having left-overs. The celery gives some crunch, and the bread crumbs and cheese browned on top adds a ton of flavor. Enjoy!!
– We made this tonight and thoroughly enjoyed it! I had to add the cheese into the mix (so it would melt) because my one daughter doesn’t like cheese (I KNOW, WHO DOESN’T LIKE CHEESE!). It was delicious. My other daughter doesn’t eat meat; so I mixed up all of the ingredients (without the chicken); scooped out several servings for her; and then added the chicken and finished it off as your directions stated.
– Thanks Steve for noticing about the Panko, I have made other recipes without too. If I’am no mistaken I think you can use cornmeal or starch in place if Panko. Of course at 55 your memory goes after your sight so I really do not think it will be of much difference but I’m going to try this & will report back after I have made & tried it!!!! You have a good weekend.

Cook time: 20 Min Prep time: 30 Min Serves: 8

Ingredients

• 8 oz angel hair pasta
• 2 Tbsp unsalted butter
• 2 chicken breasts, cooked and cubed
• 4 oz pimento
• 1 c onion
• 1 c celery
• 1 c green bell pepper
• 3 Tbsp butter
• 2 can(s) cream of chicken soup
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 14 oz chicken broth
• 2 c shredded cheddar cheese
• 1 c panko bread crumbs

Directions
1. Preheat oven 425.
2. Cook spaghetti in boiling water according to directions.
3. Dice onion, pepper and celery. Then saute in butter.
4. Mix together sauteed vegetables, chicken, chicken soup, pimentos, salt and pepper, chicken broth and cooked spaghetti. Place in 2 quart baking dish.
5. Stir cheese and panko crumbs and spread on top. Dot with butter. Bake 15-20 minutes or until golden. Serves 8-10.
Last Step: Don’t forget to share!