Mexican Chicken Spaghetti

Mexican Chicken Spaghetti

This recipe is a hit with both kids and grown-ups alike.  Creamy, cheesy, yummy comfort food!

Recipe by: Amy Bradt                                                                            Yield: 8 servings

Ingredients

1 small whole chicken, cut up (or 3 chicken breasts)
2 (14.5-ounce cans) Swanson chicken broth

Water, to cover

12 ounces spaghetti, broken into 2" pieces

1 can cream of chicken soup

1 can cream of mushroom soup

2 cups shredded cheddar cheese

1 medium green pepper, finely diced

1 small onion, finely diced

1 (4-ounce) jar diced pimientos, drained

2 cups reserved chicken broth

1/2 to 1 teaspoon Lawry's seasoned salt (use less if using rotisserie chicken)

1/4 teaspoon cayenne pepper

salt and pepper, to taste

1 cup shredded pepper jack cheese

Directions

Place chicken pieces and chicken broth in large pot, add just enough water to cover. Bring to a boil, and simmer until done, about 45 minutes. Remove chicken and let cool. Remove chicken from bones and cut into bite-sized pieces, you should have approximately 3 cups. Reserve two cups of chicken broth.

Preheat oven to 350°. Bring remaining chicken broth back to boil, and cook spaghetti until al dente (do not overcook).

While spaghetti is cooking, combine chicken and all other ingredients except pepper jack cheese in large bowl. Add drained, cooked spaghetti, and reserved chicken broth to chicken mixture, mix thoroughly. Place in a 9x13-inch casserole dish, and sprinkle with shredded pepper jack cheese.

Bake at 350° for 45 minutes. Let sit for 10 minutes before serving.

Notes

If you're in a hurry, just use a rotisserie chicken from the grocery store. Use two cans of chicken broth of chicken & one can of water to boil pasta, reserving two cups of the broth as directed.  You can also split into two 8x8 pans, and freeze one for later.