Chicken Spaghetti

I tried this for the first time last week and it was good. Camille LOVED it. Best of all is that there were plenty leftovers so I didn't have cook the next day:-) I would probably add a can of diced fire roasted tomatoes next time because we all love tomatoes so much. I would also season this dish more - we like spicy foods and this dish was tasty but it wasn't spicy enough. Other than those 2 small changes, it was very good and easy to make. I was actually in the process of making it when my hubby walked in with takeout. So, I ended up preparing the dish and not actually baking it until the next day - it was still delicious. ENJOY!

Recipe courtesy of The Pioneer Woman

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

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).