Chicken Spaghetti (Pioneer Woman)

Source: Tasty Kitchen / Pioneer Woman, saved recipe (Google Drive)

Ingredients

• 2 cups cooked chicken
• 3 cups thin spaghetti, broken into 2-inch pieces
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 2 cups grated sharp cheddar cheese
• 1/4 cup finely diced green pepper
• 1/4 cup finely diced onion
• 1 (4 oz) jar diced pimentos, drained
• 2 cups reserved chicken broth from the pot
• 1 tsp Lawry’s seasoned salt
• 1/8 tsp cayenne pepper
• Salt and pepper, to taste
• 1 cup additional grated sharp cheddar cheese

Directions

1. Cook 1 cut-up fryer and pick out the meat to make 2 cups. Cook the spaghetti in the same chicken broth until al dente — don’t overcook.
2. When the spaghetti is cooked, combine it with the remaining ingredients except the additional cup of cheddar.
3. Place the mixture in a casserole pan and top with the remaining sharp cheddar.
4. Cover and freeze up to 6 months, cover and refrigerate up to 2 days, or bake immediately at 350°F for 45 minutes until bubbly. If the cheese on top browns too much, cover with foil.