Our Cousin Darlene hosted the recipe because it has become a staple in their home; The Pioneer Woman gave it to us and I am sure we are all thankful for that!
Chicken Spaghetti:Ingredients per The Pioneer Women:
1 "Cut Up Fryer" (Basically, one chicken that’s been cut into pieces)
2 Cream of Mushroom soup
1 green pepper
1 4 oz jar pimentos, drained
2 c sharp cheddar cheese
Lawry’s Seasoned Salt
1. Rinse chicken and put into a pot of water to boil. ( I used 2 boneless skinless chicken breasts; because of the lack of flavor because of there are no bones or skin. I added onion powder, sage leaf, garlic powder, salt and pepper to add flavor as they boil.) Boil chicken until cooked through, about 30-45 min.
2. Remove chicken and let cool enough to handle. Reserve 2 cups ( 1 for me) of the cooking liquid. Bring that water back up to a boil. While boiling break spaghetti into 2 inch pieces to equal about 2 cups of pasta. Cook the pasta in the cooking liquid ( I added frozen chopped onions to the pasta while it cooked as I did not have fresh onion to dice and add to the pasta later). If using dice 1 fresh onion, 1 green bell pepper and 1 4 oz jar of drained pimentos, set aside.
3. While pasta cooks, shred chicken into bite size pieces. Drain pasta and place into a large boil. Add shredded chicken, diced onions, pimentos and bell pepper. To this mixture add 2 cans of cream of mushroom soup ( I used 1 again, halved the recipe) and the cooking liquid. Stir all this together. Add shredded cheese, and seasonings to taste.
4. I used an 8x8 pan sprayed with non-stick spray, pour the mixture into prepared pan and top with a sprinkling of shredded cheese. Bake in a 350 preheated oven for 35-45 minutes or until bubbly.
So good!!! I was very surprised, I admit before when I say anything that said Chicken Spaghetti I thought.. omg eww! Now it will become a regular in our home! Super good!!