Pioneer Woman Chicken Spaghetti
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)
I left out the Lawry's & pimentos, because I just don't have them. And I don't even know where to find pimentos at the store. I found the recipe to be very delicious, but I would have made a few small changes. Because I am not adept at finely chopping, the green pepper and onion were a little too prominent in the final product. So I would saute' them next time or put them in my fabulous mini-chopper. You can get one of these babies at your local Walmart for about 10 smackers. We got ours for a wedding gift, and have since given several. And I would use low sodium condensed soups. You can always add salt.
Alex ate the leftovers. And that's saying something.