I got this again from The pioneer woman cooks... you can see the original recipe HERE. I wanted to include the full blown recipe, but I also wanted to include the faster recipe for people like me who don't have that much time to make dinner. I hope it isn't to confusing. Enjoy, I sure did!
From: The Pioneer Woman
1 "Cut Up Fryer" Chicken (this is option one... or you can choose option 2 - buy a rotisserie chicken at the store to save on time)
2 1/2 - 3 cups Thin Spaghetti (broken into pieces)
2 cans Cream of Mushroom soup (or 1 can of C. o Mushroom, and one can of Cream of Chicken)
Green Pepper (Diced)
4oz. Jar of Pimentos (next time I will substitute diced red pepper because I like them better)
3 cups Sharp Cheddar Cheese (I think I ended up using more like 2 cups)
1 tsp Lawry's Seasoned Salt
1/8-1/4 tsp cayenne pepper
salt & Pepper
If using Option 2 you will also need a can or 2 of chicken broth with your rotisserie chicken
1. Boil water in large pot
2. Rinse the chicken thoroughly with cold water. Put the chicken in the pot and bring to a rolling boil. Boil for a few minutes then turn heat to medium-low and simmer for a good 30-45 min.
3. Take cooked chicken pieces out of the pot. Turn heat to high
4. Dip a measuring cup into the pot and retrieve 2 cups of broth
5. Break the thin spaghetti into 2-inch pieces until you have about 2 1/2 - 3 cups
6. Put spaghetti pieces into the boiling chicken broth to cook.
7. Allow Spaghetti to cook for several minutes until very al dente. Do NOT over cook teh spaghetti, as you will be baking the dish again later. When it is ready, drain the spaghetti and set aside.
8. Pick 2 cups chicken meat off the bones (once cool enough to work with)
9. Place the cooked spaghetti into a large mixing bowl. Add the Chicken.
10. Add the soup and the diced peppers, onions, and pimentos.
11. Add 2 cups grated sharp cheddar cheese. Add Lawry's salt and a generous sprinkiling of black pepper & add Cayenne Pepper if you would like it a litte spicier (I did not do this).
12. Start to add a little chicken broth beginning with 1 cup. Stir it up and then add a little more. You want the mixture to be stirrable, but definitely NOT soupy. No more than 2 cups.
13. Stir Thourghly and place mixture into a casserole pan. Top with an additional 1 cup of grated sharp Cheddar.
14. Bake at 350 degrees for 35-45 Minutes until hot and bubbly
OPTION 2 (This is the version I used, because I just didn't have time to do my own chicken after work on a weeknight)
1. Break the thin spaghetti into 2-inch pieces until you have about 2 1/2 - 3 cups
2. Boil Spaghetti in water mixed with some chicken broth
3. Pull apart rotisserie chicke while spaghetti cooks (I used the whole chicken)
4. When Spaghetti has finished cooking, drain and place in a bowl. Add the chicken.
Then FOLLOW 10 - 14 on option 1 above using the cans of chicken broth for #12.