A Twist on Baked Spaghetti

I've discovered another great resource for recipes that will join allrecipes and Paula Deen in my book of recipes. The Pioneer Woman has a great recipe that will definitely be a keeper.

This recipe isn't a typical baked spaghetti recipe with noodles, marinara sauce, and hamburger meat. This one is a creamy chicken dish with onions, green peppers, and pimentos! Its a great warm, comfort food.

Chicken Spaghetti

• 2 cups Cooked Chicken
• 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

Preparation Instructions

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. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

 

 

 

For the full recipe with pictures visit, 

http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/