“Growing up in the ‘60s, casseroles were all the rage and this was a family favorite. According to my mom, she got the recipe from distant cousins—elderly twins named Hilda and Wilda (I can’t make this stuff up). It’s with fond memories of my own personal ‘Wonder Years’ that I submit this recipe.”
—Kimberly Shawl, Belle Vernon, Pa.
2 cups chopped cooked chicken breast or shredded leftover turkey
2 ounces spaghetti, broken then cooked according to package directions
1 cups of bread cubes
1 cup grated sharp cheddar cheese
1/4 cup diced green bell pepper
11/2 cups reduced-sodium chicken broth 3 eggs, slightly beaten
1 (2-ounce)jar pimientos,drained
1 tablespoon chopped fresh or 1 teaspoon dried parsley
1/2 teaspoon salt
1. Preheat oven to 350F.
2. Mix chicken, spaghetti, bread cubes, cheese and bell pepper together in an 11 x 7-inch baking dish.
3. Combine broth, eggs, pimientos, parsley and salt in a large bowl. mix well. pour over chicken mixture and stir until well combined. cover with foil and bake 30 to 35 minutes. remove foil and continue baking 10 minutes. Serves 8
Per serving: 240 calories, 10g fat, 155mg chol., 25g prot., 12g carbs., 1g fiber, 560mg sodium
