Chicken spaghetti
recipe adapted Ree Drummond
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 for topping
Take one Chicken that has been cut up (think fried chicken pieces) or two half chicken breasts on the bone and boil in a pot for about 30 minutes.
Do not discard the liquid. Take Chicken out and pick the meat off the bones into bite size pieces. Reserve 2 cups of the broth the chick boiled in.
Break up the spaghetti into two inch bite size pieces until you have 3 cups and add to the cooking liquid chicken was in. Cook till Al dente. Do not overcook.
Place chicken in a arge mixing bowl. Add green pepper, diced onion, pimentos, Lawry's season salt, cayenne pepper, Cheese, Cream of Mushroom soup and the cooked noodles. Start add the liquid you reserved. You may not need all the liquid. Add enough to make it stir-able but not soupy. Salt and pepper to taste. Turn the mixture into a greased casserole dish. Cover with cheese and bake for 30 minutes in a 350 oven.
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