Chicken Spaghetti

Some days I feel like I’m just coming up with different ways to consume cheese and carbs.  This is one of those days.  Allow me to introduce you to Chicken Spaghetti; a creamy casserole concoction that’s got a bit of a cayenne pepper kick, and delicious veggies to boot. It’s shameless, glorious, comfort food.  Don’t be shy, dig in.

Line up your ingredients:  chopped peppers, pimentos, cream of celery soup, cayenne pepper, season salt, broth and CHEESE. Lots of wonderful cheese.  And a big pile of spaghetti, naturally.

Chicken Spaghetti Ingredients

Throw your ingredients into in the pasta pot.

Chicken Spaghetti Ingredients

Don’t forget the shredded chicken!

Chicken Spaghetti Mixture

Stir it all up and inhale those intoxicating aromas……ahhhhh.  Adjust the seasoning if necessary.

Chicken Spaghetti Mixture

Bake with an extra layer of cheese.  Ah, anticipation.

Baked Chicken Spaghetti

Serve it up.

Chicken Spaghetti Dinner Time

Mandatory close-up!

Chicken Spaghetti Close-up

Chicken Spaghetti Recipe

2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Celery Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Chicken Broth
1 tsp Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

1. Prehat oven to 350 degrees.
2. Prepare 2 cups of cooked chicken – roasted, baked, fried, whatever.  Breasts, thighs, legs, wings, whatever.
3. Cook Spaghetti in chicken broth (or water) until al dente.  Drain and return to pot, then add remainder of ingredients, except addition cup of cheese.
4. Place mixture in casserole pan and top with remaining sharp cheddar.
5. Bake for 45 minutes until bubbly.  Cover with foil if cheese starts to overcook.
6. Eat!

From:  The Pioneer Woman