.chicken spaghetti.

Who doesn't like Pioneer Woman?! I had been hearing wonderful things about this recipe for so long and finally was able to try it. Original recipe with wonderful step by step pictures can be found here. Not only was it fun to make but I love dishes that I can toss in the oven to cook while I can clean up my mess. Then when my kitchen is clean the meal is done {im a bit of a cleaning nut} Try it out for yourself, a wonderful meal to start the new year off right :)
(before cooked w/o cheese)

(after- ready to eat!)


Ingredients
2 cups Cooked Chicken (i used leftovers from a rotisserie 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
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).