- 8
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
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.