Chicken Spaghetti

We love chicken spaghetti in our house. I decided to try Pioneer Woman's recipe for chicken spaghetti last night and it was really good! Of course, I did tweak it a bit...but it is different than what I normally make...and we loved it!! This made a ton...so we will be eating on it for a while!!! My variations will be at the bottom.

Ingredients:

2 cups of 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).

I am not a pimento fan...so I scratched that and added a can of rotel. I also just used boneless skinless chicken breast instead of the fryer.

This is definitely as easy, yummy weeknight meal!!!