Chicken Spaghetti

Chicken Spaghetti

Miz Helen's Kitchen

Serves 8 to 12

Ingredients

3 cups cooked chicken, cubed or shredded

1 pound spaghetti, broken into 4 inch pieces

1 yellow onion, chopped

1 green bell pepper, chopped

1 cup diced pimentos with juice

2 cups chicken broth, heated

2 11 ounce cans cream of mushroom soup

2 1/2 cups shredded cheese, (of your choice) I use sharp cheddar

1 teaspoon black pepper

1/8 teaspoon cayenne pepper

Directions

In a very large mixing bowl mix the mushroom soup and cheese.

Cook the spaghetti according to package directions. Drain the spaghetti well.

Pour the hot drained spaghetti on to the mushroom soup and 2 cups cheese, toss until the cheese is melted.

Add the chopped, onions, bell pepper, pimentos, and seasons, toss well, until all the ingredients are incorporated. Add the hot chicken broth and mix well.

Pour the spaghetti mix into a 9X13 baking dish and sprinkle with 1/2 cup of the cheese.

Bake at 350 degrees for 30 to 45 minutes until the center is bubbling.

Let the dish rest for at least 15 minutes before serving.

Enjoy!

Tips:

This dish can be frozen up to 3 months.