The Pioneer Woman. The only thing I did different, was that I used my homemade cream of mushroom soup. I also didn't add the 1/8 tsp. of cayenne pepper. It has eye appeal and it tastes great! My entire family LOVED this recipe and it's definitely one I'll be making again and again.
2 cups Cooked Chicken
3 cups dry spaghetti, broke in 2 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
1-1/2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
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.
Reserve 2 cups of the broth to be added to the remaining ingredients.
Cook spaghetti in the rest of the chicken broth until done. Do not overcook.
When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in a 9x13 c pan and top with remaining sharp cheddar.
Leave uncovered and bake immediately 350 for 45 minutes until bubbly.