chicken spaghetti

Here is a recipe that I've made a couple of times that we really like. It comes from the Pioneer Woman.

Ingredients:

2 c. cooked chicken

2 can cream of mushroom soup

2 c grated sharp cheddar cheese (I don't think i used sharp)

1/4 c. finely diced green pepper

1/2 c. finely diced onion

1-4 oz jar diced pimento drained

3 cups dry spaghetti, broken into 2 inch peices

2 cups reserved chicken broth from pot that you cooked chicken in

1 teaspoon Lawry's season salt

1/8 - 1/4 tsp. ceyenne pepper

Salt and Pepper to taste

1 additional cup cheddar cheese for top

Cook 1 cut up fryer and pick out enough meat to make two cups (I just cooked chicken breast or thighs). Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional cup of cheese.

Place mixture in casserole dish and top with remaining cheese. She says you store this for up to 6 months in the freezer (I don't have room in mine!) or cover and store in refrigerator for 2 days or bake immediately and 350 for 45 minutes or until bubbly. If cheese starts to get too done you can cover with tinfoil.