Last week when I was in Okc I was able to spend some time with my great friends that I miss soooooo much! Danielle made Pioneer Woman's Chicken Spaghetti and it was so good that I decided to make some Sunday. It's been forever since I've actually cooked something for dinner. Usually I open something from the freezer and throw it in the skillet. I decided if I was going to really make it, I might as well do it all the way...so I bought and boiled a whole chicken...
I followed the rest of the recipe and it turned out so good! Unfortunately my husband doesn't enjoy all of the same foods that I do. I put a tiny bit of chopped up onion in it and that ruined it for him. :\ Anyway, here's the recipe. It's really good! If you haven't checked out the rest of Pioneer Woman's recipes, go look them up! Yum!!!
Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
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
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
Preparation Instructions
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. Bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
