- chicken legs - 2 cups
- spaghetti - 3 cups
- mushroom soup - 2 Pieces (in cans)
- cheddar cheese - 3 cups
- green pepper - 1/4 cup
- onion - 1/4 cup
- Pimentos - 120 Grams
- chicken broth - 2 cups
- salt - 1 teaspoon
- cayenne pepper - 1/3 teaspoons
- black pepper - 1 piece (to taste)
Pour the water into a saucepan and bring to a boil. Rinse the chicken under running cold water. Put chicken legs in boiling water. Cook for about 30-45 minutes. Finely chop the onion, green pepper and pimentos. Break the spaghetti in half. Transfer the chicken to the dishes. Drain into a measuring cup of about 2 cups of broth. Throw spaghetti in the remaining broth. Cook until done. Rinse under cold water. Separate the chicken meat from the bones. Put the spaghetti in a large bowl, add the chicken. Then add 2 cans of chicken soup. Put the sliced ​​vegetables. ... 2 cups of grated cheddar cheese and seasonings. Pour broth from a measuring cup. Mix. Sprinkle with grated cheese. Bake in the oven for about 35-40 minutes.
Servings: 8