Chicken Spaghetti (Pioneer Woman)

Recipe from the "Pioneer Woman Cooks" Cookbook

“The Pioneer Woman Cooks” Chicken Spaghetti

1 cut up fryer chicken
1 pound thin spaghetti
4 oz. jar diced pimentos, drained
1 small onion
1/4 c. finely dice green bell pepper
2 cans cream of mushroom soup
2 1/2 cups grated cheddar cheese
1 tsp. seasoned salt, such as Lawry’s
freshly ground black pepper to taste
1/8 to 1/4 tsp. cayenne pepper to taste

Preheat oven to 350. Add the chicken to a stock pot. Cove with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked, about 25 minutes (longer if your chicken is not cut up). Remove the chicken from the water using tongs or a slotted spoon and set it aside on a plate to cool.  Remove two cups of broth from the pot and set aside. Bring the remaining broth back to a boil and add the spaghetti. Cook it al dente.  Drain the spaghetti, discarding the cooking liquid. Set aside.

With two forks (or your fingers) remove the chicken from the bones. Shred or cut the meat into bite-size chunks. Drain the pimentos. Dice the onion and green pepper. Place the cooked spaghetti into a large bowl. Add the cream of mushroom soup and the two reserved cups of chicken broth. Add two cups of the shredded cheddar cheese. Then add the onion, green pepper and pimento. Add the seasoned salt, black pepper and cayenne pepper (optional). Finally add the diced chicken and broth.  Stir together well, then taste to check the seasonings. Pour the mixture into a large baking pan and top with the remaining 1/2 cup of shredded cheese.

Bake at 350 degrees for 35 to 45 minutes until bubbly.

Now all you need is some fresh bread, a great salad,  crisp, cool evening and a bunch of hungry people!  Enjoy!

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