Pioneer woman's chicken spaghetti

Ingredients

• 2 cups cooked chicken – a whole fryer works well
• 3 cups dry spaghetti, broken into two inch pieces
• 2 cans cream of mushroom soup
• 3 cups grated sharp cheddar cheese, divided
• 1/4 cup finely diced green pepper
• 1/4 cup finely diced onion
• 1 jar diced pimentos, drained
• 2 cups chicken broth, reserved from pot
• 1 teaspoon Lawry’s seasoned salt
• 1/8 teaspoon cayenne pepper
• Salt and pepper to taste

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Preparation

• Remove and discard all the goodies inside the chicken then put it in a stock pot. Fill the pot with enough water to cover the chicken, put on the lid, bring to a boil and continue to boil for 30 minutes.
• When the chicken is cooked, remove it from the pot and allow it to cool a bit so you can handle it easily without burning yourself. Remove 2 cups of liquid from the pot and set it aside.
• If you’re going to bake this dish right away, now is a good time to preheat your oven to 350 degrees. Bring the remaining chicken stock back up to a boil and add the spaghetti.
• Boil it until it is al dente – it is important not to overcook it or you will end up with mushy pasta by the time the casserole is baked.
  
• Now back to the chicken. Remove and throw away the skin, then start pulling off the meat. When the spaghetti is cooked, drain it and place it in a large bowl.
• Add the cream of mushroom soup, 2 cups of cheese, green pepper, onion, pimentos, and Lawry's seasoned salt. Mix until thoroughly combined and season with salt and pepper to taste.
• Add enough of the set aside chicken stock to achieve your desired consistency. Place the mixture in a 9 x 13 casserole dish and top with the remaining 1 cup of cheese. At this point you can cover and freeze it for up to six months, cover and refrigerate up to two days, or bake it immediately for 45 minutes until bubbly.

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