The Pioneer Woman's Chicken Spaghetti Casserole

Ingredients:

Makes 8 servings

•  2 large chicken breasts {or 4 small}
• 16oz 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

Directions:

1. Preheat the oven to 350 degrees.
2. I cook my chicken by poaching in boiling chicken broth for 15-20 minutes then remove and let cool slightly before chopping.
3. You can then cook the spaghetti in the same chicken broth until al dente. 
4. Drain spaghetti then add to a large bowl and reserve 1 cup of chicken broth.
5. Mix in chicken, diced peppers, onions, pimentos, seasonings, soup, and 1 1/2 cups of shredded cheese.
6.  Stir in 1 cup of the reserved chicken cooking broth until smooth.
7. Pour into a greased 9X13 casserole dish. 
8. Sprinkle on remaining 1 cup of shredded cheese. 
9. Bake for 45 minutes or until bubbly {cover with foil if it gets too brown}.
10. Sprinkle with chopped bacon and cut into servings. Serve warm and enjoy!

This article and recipe adapted from this site

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