- 1 (8 ounce) package spaghetti
- 1/2 cup butter
- 1 onion, chopped
- 1 cup chopped celery (optional)
- 3/4 cup chopped bell pepper
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup shredded sharp Cheddar cheese
- 1 tablespoon all-purpose flour
- 2 (14.5 ounce) cans chicken broth
- 2 cups chopped cooked chicken, or to taste
- 1/2 cup toasted slivered almonds
- 1 (4 ounce) can sliced mushrooms, drained
- 1 (2 ounce) jar chopped pimento peppers
- 1 teaspoon salt
- 1/2 teaspoon celery salt
- 1/2 cup crushed buttery round crackers (such as Ritz®), or as needed
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
- Melt butter in a large skillet over medium-high heat; saute onion, celery, and bell pepper in hot butter until softened and translucent, 5 to 10 minutes. Whisk mushroom soup, Cheddar cheese, and flour into onion mixture until cheese melts and mixture is smooth. Add broth and stir until smooth.
- Stir chicken, cooked spaghetti, almonds, mushrooms, pimento peppers, salt, and celery salt into cheese mixture. Pour into an 11x13-inch baking dish and sprinkle crushed buttery round crackers over the top.
- Bake in the preheated oven until golden and bubbling, 15 to 20 minutes.
05/17/2018
recipepes.com
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