This recipe comes from one of my favorites, "The Pioneer Woman," whose recipes, stories, and life advice are well worth the read. I enjoy both her cookbook and her blog. This recipe is one of her staples and it's delicious! I like the PW's recipes because they aren't completely from scratch (too much work) but they have a lot of home-cooked touches that make a difference in the taste. For example, for this recipe you boil the chicken and pull it off the bone. Then use the broth for part of the sauce. It's so much better than canned broth and pre-frozen chicken breasts. Oh yes, and it's cheaper that way too!
Anyway, here's how to make chicken spaghetti:
■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
■¼ cups Finely Diced Green Pepper
■¼ cups Finely Diced Onion
■1 jar (4 Ounce) Diced Pimentos, Drained
■2 cups Reserved Chicken Broth From Pot
■1 teaspoon Lawry's Seasoned Salt
■⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
■Salt And Pepper, to taste
■1 cup Additional 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).