Chicken Spaghetti

I found this recipe in my Woman's Day magazine...but it originates from a blog I've become interested in called "The Pioneer Woman". These are her photos as well from her blog...I cannot take credit for those. You can check out her blog at:

http://thepioneerwoman.com/

We are planning to try this recipe tonight...it sounds delicious!

Chicken Spaghetti

1 cut up chicken

1 lb thin spaghetti, broken into 2 in. pieces

2 cans cream of mushroom soup

2 1/2 c. shredded cheddar

1 small onion, finely diced

1/4 c. finely diced green bell pepper

1 jar 4 oz. pimientos, drained

1 tsp seasoned salt

freshly ground black pepper to taste

1/8 to 1/4 tsp cayenne cayenne pepper, to taste

Heat oven to 350. Add the chicken to a stockpot. Cover with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked, about 25 minutes.

Remove the chicken from the water using tongs or a slotted spoon and set aside on a plate to cool.

Remove 2 c. broth from the pot and set aside. Bring the remaining broth back to a boil and add the spaghetti. Cook until al dente. Drain it and set aside.

With two forks remove the chicken from the bones. Shred or cut into bite size pieces.

Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup and 2 cups of shredded cheddar. Then add the onion, green pepper, and pimiento. Add the seasoned salt, black pepper. Take it easy on the cayenne if you can't handle the heat. But if you can, it sure adds some interest to the dish.

Add the chicken and broth. Stir together well, then taste to check the seasonings.

Pour the mixture into a large baking dish and top with the remaining 1/2 cup cheddar. Bake for 35-45 minutes until bubbly.