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Ingredients
1 Cut-up chicken
1 Pound thin spaghetti, broken into 2� pieces
2 (10 1/4 oz) Cans cream of mushroom soup
2 1/2 Cups cheddar cheese, shredded, divided
1 Small onion, finely diced
1/4 Cup green bell pepper, finely diced
1 (4 oz) Jar diced pimentos, drained
1 Teaspoon seasoned salt (Lawry�s)
Fresh ground black pepper to taste
1/8 to 1/4 Teaspoon cayenne pepper, to taste
Instructions
Pre-heat oven to 350�F.
Add the chicken to a stockpot, cover with water and bring to a boil. Reduce heat to medium and simmer until chicken is cooked, about 25 minutes.
Remove chicken from water using tongs or a slotted spoon and set aside to cool.
Remove 2 cups of broth and set aside. Bring remaining broth back to a boil and add the spaghetti. Cook until al dente; drain and set aside.
Place cooked spaghetti in a large bowl. Add the cream of mushroom soup and 2 cups of shredded cheddar. Add the onion, green pepper, pimentos, seasoned salt, black pepper and Cheyenne pepper.
Add the chicken and broth. Stir well then taste to check the seasonings.
Pour the mixture into a baking dish and top with remaining cheese. Bake for 35 to 45 minutes until bubbly.