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- 3 cups cooked, cubed chicken meat
- 8 ounces spaghetti, broken into pieces
- 0.25 cup chopped pimento peppers
- 0.25 cup chopped green bell pepper
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 0.25 cup white wine
- 2 cups shredded Cheddar cheese
- Add dry spaghetti to a pot of boiling salted water. Simmer gently, stirring occasionally, for 8 to 10 minutes until pasta is perfectly al dente. Drain well.
- Preheat the oven to 350°F (175°C) to create the perfect cooking environment.
- Combine chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine, and 1 cup of cheese in a large bowl. Season with salt and pepper, mix well. Transfer mixture to a 9x13 inch baking dish and bake in preheated oven for 30 minutes. Sprinkle remaining cheese on top and bake for another 15 minutes.
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