Chicken Spaghetti

By Orion

Ingredients

• 1 whole chicken, cooked and deboned (save the broth)
• 1 lb thin spaghetti, broken into 2” pieces
• 2 cans cream of mushroom soup
• 2 1/2 c shredded cheddar cheese
• 1 small onion, finely diced
• 1/4 c finely diced bell pepper
• 1 jar (4 oz) diced pimientos, drained
• 1 t seasoned salt
• Black pepper to taste
• 1/8 to 1/4 t cayenne pepper, to taste

Preparation

Step 1

Reserve 2 cups of broth after cooking the chicken.
Bring the remaining broth back to a boil and add the spaghetti. (Cook spaghetti in the broth according to package directions.)
Drain spaghetti and set aside.
Place the cooked spaghetti in large bowl.
Add the cream of mushroom soup and 2 cups of the shredded cheddar cheese.
Add the onion, bell pepper and pimiento.
Add the seasoned salt, black pepper and cayenne pepper.
Add the chicken and broth (the reserved two cups), stir together, then taste to check the seasonings.

Pour the mixture into a large baking dish and top with the remaining ½ c cheddar cheese. Bake at 350 degrees for 35 to 45 minutes until bubbly.