Recipe Week: Chicken Spaghetti

Another Pioneer Woman recipe that makes us drool.  Go to her website for the picture tutorial of this recipe.  I think I'll make this for dinner tomorrow night.  Dan gets back tonight (actually early tomorrow morning, 2:30am, because of current flight delays in Denver).  He has been gone wince Wednesday 8am.  Four long days without him.  He will need a nice filling home-cooked meal when he gets home and this recipe fits the bill.  

And this wraps up my recipe week.  At some point before my kids leave home for college (yeah, I do have a little while), I'd like to make them each a small cookbook with all the recipes I make for lunch and dinner, breakfasts, breads and desserts, and snacks on a regular basis.  So they have all their familiar foods and how to make them organized in a nice little book.

• 2 cups Cooked Chicken, shredded
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Bake at 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).