Chicken spaghetti

1. Preheat oven to 350

2. Add chicken to a stock pot. Cover with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked, about 25 min

3. Remove the chicken from the water using tongs and or a slotted spoon and set it aside on a plate to cool

4. Remove 2 cups of broth from the pot and set aside

5. Bring the remaining broth back to a boil and add the spagetti. Cook till dente

6. Drain the spaghetti, discarding the cooking liquid. Set aside. With two forks, or fingers, remove the chicken form the bones. Shred or cut the meat into bite sized chunks. Drain the pimientos.

7. Dice the vegetables: finely dice the onion

8. Cut the green pepper into julienne Strips

9. Then Slice them in the other direction to create dice.

10. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup. Add 2 cups of Cheddar cheese

11. Then add the onion, green pepper and pimientos. Add the seasoned salt , pepper, and cayenne pepper. Take it easy on the cayenne, It adds interest

12. Add chicken and broth

13. Stir together well, then tast eo check the seasonings

14. Pour mixture into a large baking pan and top with the remaining 1/2 cup of cheddar chees bake for 35-45 min, until bubbly