Chicken Spaghetti

Another yummy recipe from The Pioneer Woman

(Her blog has step-by-step directions and pictures - Love it!!)

Our family is nuts over this recipe!  I first learned about Chicken Spaghetti from Nate while he was serving a LDS Mission to the Texas Houston East Mission.  I had no idea what it was so I begin to search for a recipe and found this one.  This recipe has so much flavor.  It is a crowd pleaser and a favorite of Nate!

Serves 8

2 cups cooked chicken
1 can Cream of Mushroom soup
1 can Cream of Chicken & Mushroom soup
2 cups grated 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 cheddar cheese

DIRECTIONS:

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 at 350 degrees for 45 minutes until bubbly. 

(If the cheese on top starts to get too cooked, cover with foil.)