Chicken Spaghetti

If you need a new recipe that fits in the 'comfort food' category this could be your pick. Hubby loved it, said it was perfect and was excited to have leftovers in his lunch. I even ate leftovers--I never eat leftovers. It's good. Speaking of leftovers this recipe makes plenty, a full 9x13 pan. I divided it in two square bakers and took one to my sweet neighbor Kristi. She is always doing kind things for me. Sharing always makes one feel good.
This recipe came from Pioneer Woman. Check her site for the complete recipe. I simplified it a bit and it still tasted wonderful.

Chicken Spaghetti--my way
2-3 cups diced cooked chicken, leftover chicken works or a Rotisserie Chicken is always a great choice
1 pound thin spaghetti, broken into 2-inch pieces
1 can chicken broth, low sodium
One 4-ounce jar diced pimientos, diced
1 small onion, finely diced
1/4 cup finely chopped green pepper
2 can Cream of Mushroom Soup
2 1/2 cup grated cheddar cheese
1 teaspoon Lawry's Seasoned Salt
Freshly ground black pepper
1/8 to 1/4 teaspoon cayenne pepper (this makes it,  please don't leave it out)
Add 2 teaspoons chicken bouillon to a large pot of boiling water, add spaghetti and cook al dente.
Put drained spaghetti in a large bowl and add soup and 2 cups of cheese, mix well. Add onion, green pepper and pimiento. Add seasoning salt, black pepper and cayenne pepper. Finely add the chicken and broth. Stir together and adjust seasonings. Put in a large baking pan and top with remaining cheese.
Bake at 350 for 35 to 45 minutes until bubbly. I cooked some in individual bakers. It's fun to have your very own dish!