This month's chef, The Pioneer Woman, is well known in the blogsphere. I have to be one of the only bloggers who, until just recently, had never made one of her recipes. When I first saw this recipe, over a year ago, on my friend Susan of Baking With Susan's blog, I bookmarked it. For a year, I've passed it over when searching for ideas for the weekly menu. After making it, I am so sorry I didn't try it sooner. It's delicious and the perfect comfort food. The pimentos and green pepper give this dish some zip. Try this one soon, you won't be sorry.
Pioneer Woman's Chicken Spaghetti
- 2 cups Cooked Chicken (I used two boneless chicken breasts)
- 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
- 2 cans Cream Of Mushroom Soup (I used 1 can mushroom and 1 can chicken)
- 2 cups Grated Sharp Cheddar Cheese
- ¼ cups Finely Diced Green Pepper
- ¼ cups Finely Diced Onion
- 1 jar (4 Ounce) Diced Pimentos, Drained
- 2 cups Reserved Chicken Broth From Pot (I used pasta water)
- 1 teaspoon Lawry's Seasoned Salt
- ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
- 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. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).