Here's another recipe from my new favorite website, ThePioneerWoman.com. I was going to make a chicken enchilada casserole but then saw this recipe and realized most of the stuff for that could go into this instead. Plus I forgot to buy tortillas, so it all worked out. And it will give us leftovers for lunch over the weekend!
Pioneer Woman Chicken Spaghetti
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese
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.)
I had some shredded chicken in my freezer, so I'm just using that instead of cooking chicken for it. And I forgot to buy pimentos, so I'm going to cut up some roasted red peppers. I really don't know how they're different.