THE PIONEER WOMAN'S CHICKEN SPAGHETTI

Ingredients:

2 C Cooked Chicken

3 C Dry Spaghetti, broken into two inch pieces (I use thin spaghetti)

2 Cans Cream of Mushroom Soup

2 C Grated Sharp Cheddar Cheese (plus 1 C for top)

1/4 C Finely Diced Green Pepper

1/4 C Finely Diced Onion

4 oz. Jar Diced Pimentos, Drained

2 C Reserved Chicken Broth (from cooking chicken)

1 tsp Lawry's Seasoned Salt

1/4 tsp Cayenne Pepper

Salt & Pepper, to taste

Directions: Cook chicken (I use bone-in breasts) reserving broth for later. Pick meat off the bone. Cook spaghetti in same broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients, except 1 C sharp cheddar. Place mixture in casserole pan and top with remaining cheese. At this point either cover and freeze (up to six months) or bake at 350 for 45 minutes until bubbly.

Recipe Notes:

This recipe is a family favorite - especially Cameron's! I always double the recipe and have one for the freezer. Step-by-step instructions (including pictures) can be found on The Pioneer Woman's website: http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/. Note: I always use bone-in chicken breasts rather than a fryer as PW uses. Also, I almost never use all of the chicken broth. Just mix until until a good casserole consistency.