cut up fryer chicken
thin spaghetti broken into 2 inch pieces
4 oz pimientos diced and drained
bell pepper diced
cream mushroom soup
chedder cheese, grated
pepper to taste
1boil and debone chicken and cut to small pieces of meat.
2Keep 2 cups of the chicken stock and set it aside
3Use remaining chicken stock to boil the spaghetti al dente.
4Drain the spaghetti and discard the liquid.
5Place the cooked spaghetti in a large bowl. add the cream of mushroom soup and 2 cups of the cheddar cheese.
6Add onion, green pepper, and pimiento. Add season salt, black pepper and cayenne pepper.
7Then last add the chicken and the 2 cups of broth. Stir together well then taste to check seasonings.
8Pour the mixture into large baking pan and top with remaining 1/2 cup of cheddar cheese
9Bake for 35 to 45 minutes until bubbly.