Chicken Spaghetti
This is another recipe from The Pioneer Woman. It is fantastic. I think my husband would eat only this for weeks on end if given the opportunity. It is another one of those meals that looks like a sloppy mess. I think I’m beginning to notice that the messy looking things are in fact, more delicious.
Ingredients:
- 1lb boneless, skinless chicken breasts
- 2 cans Cream of Mushroom soup
- 2 cups grated sharp cheddar cheese
- 1/4 cup finely diced green pepper
- 1/2 cup finely diced onion
- 1-4 oz jar diced pimentos, drained
- 3 cups dry spaghetti, broken into two inch pieces
- 2 cups reserved chicken broth from pot
- 1 teaspoon Lawry’s Seasoned Salt
- 1/8 to 1/4 teaspoon Cayenne pepper
- Salt & Pepper to taste
- 1 additional cup grated sharp cheddar cheese
Put cold water in a large saucepot. Add chicken, and cook over medium high heat until boiling. Simmer 5 minutes, then put lid on and let stand for 20 minutes. Remove chicken and reserve broth. Shred chicken. Cook spaghetti in same water as chicken. When spaghetti is done, combine with all other remaining ingredients except for extra cheese. Place into casserole dish, top with cheese. Bake at 350 for 45 minutes (put a cookie sheet under the casserole, trust me.)