Chicken Spaghetti {Yum!}

My husband is not a fan of chicken spaghetti. Except for this recipe. It's the only recipe that I have made in our 7 years of marriage. I figured if he likes it why do I need to find something different?!? I can't remember what magazine I ripped the page out of that I have in my recipe book so I won't take credit for this.

It's seriously that good! Enjoy!

Printable version

1 lb thin spaghetti
1 can (12 oz) canned chicken
2 cans cream of mushroom soup
2 ½ cups shredded Cheddar
1 small onion, finely diced (optional)
¼ cup finely diced green bell pepper, drained (optional)
1 jar (4 oz) diced pimientos, drained (optional)
1 tsp seasoned salt
black pepper to taste
⅛ to ¼ tsp cayenne pepper, to taste

Heat oven to 400 degrees. Boil spaghetti noodles until they are soft. Save 2 cups of the water used to boil the noodles. Place the cooked spaghetti in a sprayed 9 x 13 dish.

Add the cream of mushroom soup and 2 cups of the shredded Cheddar. Then add the onion, green pepper and pimiento if you are using those ingredients. Add the seasoned salt, black pepper and cayenne pepper. Take it easy on the cayenne if you can’t handle the heat.

Add the canned chicken and 2 cups of broth. Stir together well, then taste to check the seasonings.

Top with the remaining ½ cup of Cheddar. Bake for 30 minutes or until bubbly. Sprinkle with Parmesan cheese if desired.

I do not add the onion, green bell pepper or pimientos and it still tastes so yummy! I also add 1/4 tsp of cayenne and the spaghetti isn't too hot for my 4 and 2 year old.