Ingredients

3-4 boneless chicken breasts (you can use any cut of chicken you like)

1 package (12 oz) of thin spaghetti

1 jar (4 oz) of pimientos

1 small onion

1/2 finely diced green bell pepper

2 cans cream of mushroom soup

2 - 3 cups grated cheddar cheese (bagged shredded cheese works too)

1 tsp. seasoned salt (or to taste)

1 tsp. ground black pepper (or to taste)

 

Instructions:

1. Preheat oven to 350 degrees.

2. Place chicken in a pot and cover with water.  

3. Bring to a boil on medium high heat.  Boil for 20 - 25 minutes.

4. Remove chicken from the pot and set aside to cool.

5. Remove two cups of the chicken broth from the pot and set to the side.

6. Bring remaining broth back to a boil and add spaghetti.  Break noodles into three's and cook al dente.

7. While spaghetti is cooking, go ahead and dice onion and bell pepper.

8. Drain the pimientos. 

9. Shred chicken with two forks.

10. Drain spaghetti and discard liquid.

11. Place cooked spaghetti in a large bowl and add cream of mushroom soup.

12. Then add two cups of cheddar cheese.

13. Add the pimientos, onion, and bell pepper.

14. Add your seasonings.

15. Finally, add chicken and broth.  Stir.

16. Taste to make sure it's seasoned to your liking.

17. Pour mixture into a glass baking dish or baking pan.

18. Sprinkle remaining cheese on top.

19. Bake for 35-40 minutes (until cheese is bubbly).

20. Serve and enjoy!!!