Chicken Spaghetti

By EverSoLoud

Ingredients

• 1 cut up chicken
• 1 lb thin spaghetti, broken into 2-in pieces
• 2 cans (10 3/4 oz) cream of mushroom soup
• 2 1/2 cups shredded cheddar cheese
• 1 small onion, finely diced
• 1/4 cup finely diced green bell pepper
• 1 jar (4 oz) diced pimientos, drained
• 1 tsp seasoned salt
• Freshly ground black pepper, to taste
• 1/8 to 1/4 tsp cayenne pepper, to taste

Details

Servings 8
Adapted from thepioneerwoman.com

Preparation

Step 1

Heat oven to 350. Add the chicken to a stockpot. Cover with water and bring to a boil. Reduce heat to medium & simmer until chicken is cooked, about 25 minutes.

Remove chicken from water & set aside to cool.

Remove 2 cups of broth from the pot & set aside. Bring the remaining broth back to a boil & add the spaghetti. Cook until al dente. Drain & set aside.

With 2 forks, debone chicken into bite size chunks.

Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup & 2 cups of the shredded cheddar. Then add the onion, green pepper & pimiento. Add the seasoned salt, black pepper & cayenne.

Add the chicken & broth. Stir together well, then taste to check seasoning.

Pour into a large baking dish & top with remaining 1/2 cup cheddar cheese. Bake 35-40 minutes until bubbly.