
This recipe comes from the
Pioneer Woman. Alan & I quite enjoy it, and is what we WERE going to have for dinner last night.
It was our ward temple night for the 6:30 session. However it was also a Richfield Stake as well as a Nephi stakes temple night. I have never seen the temple so crowded EVER!
They had to call in on-call sealers to help with the people. A few of us had to wait for the 7:30 session. It was crazy! But it's a good problem for the temple to have!
Anyway back to the recipe. I made this for dinner last night and was going to pop it in the oven when we got home, but since we got home at 9:30 we did away with dinner and went to the Bishop's house for donuts. YUMMY!
Chicken Spaghetti
1 cut-up fryer OR 3 boneless, skinless chicken breasts
1-1lb. box of thin spaghetti
2 cans cream of mushroom or cream of chicken soup (I prefer chicken)
1 onion
1 green bell pepper
1 (4oz.) jar diced pimentos, drained (never have used these)
3 cups shredded sharp cheddar cheese
1 tsp. Lawry's season salt
salt
ground black pepper
1/8-1/4 tsp. red cayenne pepper
Preheat oven to 350 degrees.
1. Place chicken in large pot and cover with water, bring to boil and allow to boil for a few minutes, then simmer on med-low heat for 30-45 minutes. Remove chicken and reserve 2 cups of the chicken broth from the pot; set aside.
2. Add spaghetti to remaining broth in the pot and cook until al dente (do not overcook or the spaghetti will become mushy in the casserole). While spaghetti cooks, shred chicken breasts or pick the meat from the bones of the cut up fryer. You should have approx. 2 cups of chicken meat. Dice the onion and bell pepper very finely.
3. When the spaghetti is finished, drain in and place it in a mixing bowl. Add the chicken and cream of mushroom/chicken soup. Mix together then add the onion, bell pepper, diced pimentos and 2 cups of the shredded cheese.
4. Now add the Lawry's seasoned salt, black pepper and cayenne pepper (1/8 tsp is about right, especially if you're feeding this to kids). Taste the mixture and add salt if necessary. Now, add the reserved chicken broth one cup at a time until the mixture becomes stirrable, but NOT soupy (usually just under 2 cups). Place the mixture in a casserole dish (at least 9x13 size) and sprinkle remaining cheese on top. Bake uncovered for 30-45 minutes, until cheese is bubbly and golden.
Hopefully we can enjoy this tonight! :)