Ingredients
The following ingredients have 8 Servings
- 2 large chicken breasts {or 4 small}
- 16 oz box of Spaghetti (uncooked {I used pot sized or you can break in half or thirds})
- 1 can Cream Of Mushroom soup
- 1 can Cream of Chicken soup
- 2 1/2 cups Cheddar Cheese (shredded {divided})
- 1/4 cup Green Pepper (diced)
- 1/4 cup Onion (diced)
- 1 4 oz jar Pimentos (diced and drained)
- 1 1/2 boxes of chicken broth {about 6 cups} (for poaching chicken)
- 1 teaspoon Seasoned Salt
- 1/8 teaspoon Cayenne Pepper (optional)
- Salt And Pepper (to taste)
- 3 slices bacon (cooked and chopped for topping)
Instruction
- Preheat the oven to 350 degrees.
- I cook my chicken by poaching in boiling chicken broth for 15-20 minutes then remove and let cool slightly before chopping.
- You can then cook the spaghetti in the same chicken broth until al dente.
- Drain spaghetti then add to a large bowl and reserve 1 cup of chicken broth.
- Mix in chicken, diced peppers, onions, pimentos, seasonings, soup, and 1 1/2 cups of shredded cheese.
- Stir in 1 cup of the reserved chicken cooking broth until smooth.
- Pour into a greased 9X13 casserole dish.
- Sprinkle on remaining 1 cup of shredded cheese.
- Bake for 45 minutes or until bubbly {cover with foil if it gets too brown}.
- Sprinkle with chopped bacon and cut into servings. Serve warm and enjoy!
