Chicken Spaghetti Casserole

 Another casserole from The Pioneer Woman that we love! It is creamy, delicious and easy to prepare! Enjoy!

Chicken Spaghetti Casserole

adapted from The Pioneer Woman

3 cups uncooked spaghetti, break into 2 inch pieces

2 cups cooked chicken, shredded or cubed*

1 quart chicken broth (low sod), set 1 1/2 cups aside for later

1 green pepper, diced

1 jar pimentos diced

½ onion, diced

1 tsp. Lawry’s season salt

Pepper

1 can cream of chicken soup

1 can cream of mushroom soup

2 cups sharp cheddar cheese, grated

1/4 tsp cayenne pepper *optional

*Pioneer Woman cooks her chicken by boiling a whole chicken in a pot and then pulling the meat off the bones and using that water for her noodles. I prefer to just cook my boneless, skinless chicken breasts, or tenderloins, in a little olive oil and season them with salt and pepper and use chicken broth to cook my noodles. It doesn't matter what method you prefer to use, just cook 2 cups of chicken and dice them up! :) 

Preheat oven to 350. Break spaghetti into 2 in. pieces until you have 3 cups! Cook spaghetti in half water/half chicken broth. Dice green pepper, onion and chicken while noodles are cooking. Drain noodles and pour into large bowl. Add the rest of the ingredients. Then pour 1 ½ c chicken broth into mixture. It should be creamy and smooth. Pour into a casserole dish and bake for 40 min.