Gotta Love the Pioneer Woman this was really good.
2 cups cooked chicken
2 cans cream of Mushroom soup
3 cups grated sharp cheddar cheese (we used the 4 mexican cheese)
1/4 cup green pepper (we added more)
1/2 cup onion (we added more)
1 4 oz diced pimentoes drained
3 cups dry spaghetti broken intio two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 to 1/4 teaspoon cayenne pepper ( we think it can use more like some red pepper flakes which we will add next time to kick it up)
Salt and pepper to taste
we also added a can of drained mushrooms
Cook 1 cut up chicken (a little note a dish that uses a meat with bone in is tastier)
in water. (We did add a little seasoning to this)
take chicken off bone to make 2 cups if any left over set aside for another day and dish.
Cook spaghetti in same chicken broth until aldente. Do not over cook.
When spaghetti is cooked combine with remaining ingredients except for one cup cheese. ( we found it easier to put all the ingredients in a sauce pan and warm it up enought to mix all the cheese and spices.) Then we add it to the spaghetti and place in a large casserole dish. Top with last cup of cheese we also used more.
Cook for 45 minutes at 350 until bubbly.