The best recipe for Chicken Speghetti-period. I have tried others but none compare to this creamy, dreamy dish. This is a recipe passed down from my in-laws country kitchen. There are many versions of it out there but seriously, this is the best! Hence, the name.
Cook chicken in large dutch oven w/ 2 bouillon cubes, salt and pepper in enough water to cover chicken well, until done. Remove from broth and let cool. After cooling- chop into bite sized pieces and discard bones.Reserve 2 cups broth for later.
In a non-stick pan saute' your peppers & onions in 2 pats of melted butter. When tender, drain and set aside.
Cook & drain speghetti noodles according to directions.
In large casserole (deep dish, I prefer one w/ a lid) combine chicken, noodles, sauted onions and peppers, both cans of soups, 1 cup broth, pimentos, and 1 package of the cheese (hand grated) this is about 2 cups. (I usually eye this. I use about 1 1/2 cups in dish and 1 cup on top!!) After blending all the ingredients together I place my lid on the casserole and bake for 45 minutes to an hour. Then I remove the lid, stir well, top with 1 cup grated cheese and continue cooking for 10-15 mins. or until bubbly!
Let cool/stand for at least 10 mins prior to serving. This dish is actually better the next day! Many times I make it all up - place it in the refrigerator and cook the next day. Allowing all of the ingredients to mesh together really makes all of the flavors come out. I add more broth on the next day, this is why I save 2 cups when cooking. You can use milk also, but the broth gives it more flavor!! YUM!! Good served w/ a fresh salad, beans and rolls. OH MY!