While visiting with a friend the other day she was telling me her granddaughter brought over a dish of chicken spaghetti for her to eat for dinner. Just the mention of that delicious dish got my taste buds to watering. The very next day I went to the grocery store and bought all the ingredients. I got my recipe from The Pioneer Woman Cooks cookbook. As far as I'm concerned, this is the Holy Grail of cookbooks Oklahoma style. I'm a Sandra Lee kind of cook though, so I tweeked it just a little. (It's semi-homemade.)
1 cut -up fryer chicken (I buy a traditional rotisserie chicken at the deli)
1 pound thin spaghetti, broken into 2 inch pieces
2 cups chicken broth (since I use a rotisserie chicken I need this later)
One 4 oz. jar diced pimientos, drained
1 small onion (I use frozen chopped onions)
1/4 cup finely diced green bell pepper (frozen peppers)
2 cans cream of mushroom soup
2 1/2 cups grated cheddar cheese
1 tsp. seasoned salt
freshly ground pepper to taste
1/8 to 1/4 tsp. cayenne pepper to taste
Preheat oven to 350 degrees F.
Bring water to boil and add spaghetti. Cook to tender.
Drain spaghetti. Set aside.
Cut up rotisserie chicken into small chunks.
Place the cooked spaghetti in a bowl and add cream of mushroom soup and the 2 cups of cheddar cheese. Then add onion, green peppers, and pimiento. Add seasoned salt, black pepper, cayenne pepper. (Take it easy on the cayenne pepper.)
Finally, add the chicken and about 1 cup of broth. Stir together well and taste to check for seasoning.
Pour the mixture into a large baking dish and top the remaining cheddar cheese on top. Bake for 35 to 45 minutes, until bubbly.
Serve with garlic bread and a green salad. Yum!!!!
If I'm serving a big crowd I fix it the night before and place it in the fridge until the next day. That way I just have to warm it up and serve.