hi, so sorry, this is late today, Portia stayed home from school with a fever, then I started cleaning and packing and well you know........
This is Pioneer Woman's recipe and it is really really yummy comfort food. As always I switched it up a bit and I'll let you know when I changed things.
1 cut-up fryer chicken (I used 2 chicken breasts)
1 pound thin spaghetti, broken into 2 inch pieces
One 4 oz. jar diced pimientos, drained (eewww, left out)
1 small onion
1/4 C finely diced green bell pepper (I only had red, so used that)
2 cans cream of mushroom soup (eeewww again, I used cr. of chicken)
2 1/2 C grated cheddar cheese
1 t seasoned salt
freshly ground black pepper to taste
1/8 to 1/4 t cayenne pepper to taste
Preheat oven to 350.
Add the chicken to a stock pot. 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 it aside on a plate to cool.
Remove 2 cups of broth from the pot and set aside.
Bring the remaining broth back to a boil and add the spaghetti. Cook al dente. (ok, I tried this but for some reason the remaining broth bubbled over before I even put the spaghetti in, and then it wasn't enough, so I had to keep adding more water cuz 1 pound of broken up spaghetti is alot.)
Drain the spaghetti, discarding the cooking liquid. Set aside.
Shred chicken or cut in chunks. Drain the pimientos.
Dice the onion and pepper.
Place cooked spaghetti in a large bowl. Add the cream soups, add 2 cups of the cheese.
Then add onion and pepper and pimiento.
Add the salt, black pepper, and cayenne pepper. Use less cayenne if you don't like the heat.
Add chicken broth that was saved. Stir together well, then taste to check seasonings.
Pour the mixture into a large baking pan, and top with the remaining cheddar. Bake for about 35 minutes until bubbly.
So if you like this you should just go buy her cookbook, cuz I have loved everything I've made so far!