Cowboy Pie

This is one of those old fashioned recipes, very reminiscent of the Betty Crocker recipes from the 1970s. It is just perfect on a frosty evening! 

1 roasted chicken (store-bought), with the meat flaked into chunks

3/4 lb spaghetti, snapped into bite size pieces

1 C chicken stock

2 C Cheddar, extra sharp, grated (divided)

2 onions, chopped

1 C green peppers, chopped

1 small jar (5 1/2 oz) roasted red peppers or pimientos, drained and chopped coarsely

1 tsp seasoned salt

generous pinch of cayenne

2 small cans mushroom soup

1 C mozzarella, shredded

black pepper

Preheat the oven to 350° F.

Cook the spaghetti as directed. Drain, and pour into a large mixing bowl. Stir in the chicken stock, one cup of the Cheddar cheese, the onion, green pepper, roasted red peppers, seasoned salt and mushroom soup. Stir well.

Pour the mixture into a casserole dish, sprinkle the remaining Cheddar cheese and mozzarella over the top. Bake for about 40 minutes until nice and hot and the top begins to bubble.

This supper is just perfect served with a big helping of green beans and a side salad.