Chicken Spaghetti Pioneer Woman Style

I found this recipe on Pioneer Woman's website. I thought it sounded pretty good so why not give it a try. However, Jeff did not really enjoy this and neither did I. The kid thought it was great. I think it needs some more flavor and possibly something with crunch.

Chicken Spaghetti

Added by Ree on September 5, 2009 in Main Courses, Pasta

Ingredients

2 cups Cooked Chicken

3 cups Dry Spaghetti, Broken Into Two Inch Pieces

2 cans Cream Of Mushroom Soup

2 cups Grated Sharp Cheddar Cheese

¼ cups Finely Diced Green Pepper

¼ cups Finely Diced Onion

1 jar (4 Ounce) Diced Pimentos, Drained

2 cups Reserved Chicken Broth From Pot

1 teaspoon Lawry's Seasoned Salt

⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper

Salt And Pepper, to taste

1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

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).

 My Notes

I really didn't deviate from the recipe, except for I only used 2C of cheese total and no seasoned salt. I already had cooked chicken from my stock making earlier in the week. I think it could benefit from some mushrooms, celery, carrot, etc. But that's just me. Bad news for Jeff, I made a double batch of this bad boy and there's a whole other casserole in the deep freeze....


8 pts on WW Points Plus

*Update - I slathered mine in sriracha sauce. It made it better.