Chicken Spaghetti

This is another recipe from PW's Cookbook. It sounds weird but tastes delicious, trust me :o)

Things You Need:
Chicken: 1 cut up fryer chicken OR about 2 lbs of chicken breast tenders
1 lb. thin spaghetti, broken into 2 inch pcs.
1- 4oz. jar diced pimientos, drained
1 small onion
1/4 c. finely diced green bell pepper
2 cans cream of mushroom soup
2 1/2 c. cheddar cheese
1 tsp. seasoned salt
black pepper
1/8 tsp. cayenne pepper or 1/4 tsp. depending on how spicy you're feeling ;o)

The Process:
Preheat oven to 350 degrees.
Cook your chicken in a pot of boiling water. Once done remove chicken & cut into bite size pcs. Also remove 2 cups of broth from the pot & set aside.
Boil spaghetti in pot until al dente: in other words you don't want it too soft.
Dice the onion & bell pepper.
Drain spaghetti, add cans of mushroom soup, 2 cups of cheddar cheese, onion, green pepper, & pimiento. Then season with black pepper, cayenne pepper, & seasoned pepper. Last add chicken & remaining 2 cups of broth. Stir together well.
Pour into a casserole dish, top with the last of cheddar cheese. Bake for 40 minutes or until bubbly.

My kids were not 100% happy with this recipe but it's to be expected. My kids don't like onions or bell peppers. They thought it had a great taste but didn't like the "green crunchy part" lol! So I figure next time I'll split off a tiny bit for myself with green peppers & add mushrooms to theirs instead :o) They think they'll like it better that way. But overall I thought it was a great dish & simple to make. The hardest part is the dicing. What I like is that you can consolidate everything into ONE pot, easy cleanup!