Chicken Spaghetti Casserole

In recent years I have drastically cut back on recipes that use condensed soup in an effort to decrease the amount of processed foods we eat.  There are still a few recipes that I make, though, and this is one of them.  I found the recipe in The Pioneer Woman's cookbook.  It's the most flavorful soup-based casserole I have ever eaten.  I especially like the little kick the cayenne pepper gives it.  And it has pimientos in it!  Who knew that people make things with pimientos?  

The original recipe uses a whole cut up fryer chicken.  I tried that method once, and I didn't especially like all the effort it took.  I have since adapted the recipe to use chicken breasts and fat free chicken broth.  This way it's easier and healthier.

Chicken Spaghetti Casserole
adapted from The Pioneer Woman Cooks


Ingredients:
1 1/2 pounds chicken breasts
1 pound spaghetti noodles, broken into 2 inch pieces
2 cups fat free, low sodium chicken broth
1 jar (4 ounces) diced pimientos, drained
1 small onion, diced
1/2 green bell pepper, finely diced
2 cans cream of mushroom soup
2 1/2 cups shredded cheddar cheese
1 teaspoon seasoned salt (Lawry's)
1/4 teaspoon cayenne pepper
black pepper, to taste

Directions:
Preheat oven to 350 degrees.  Bring a large pot of water to a rolling boil, and cook pasta according to directions on package.  Meanwhile, cut chicken breasts into thirds and boil for 15-20 minutes, until cooked through.  Shred chicken and set aside.

In a large bowl, combine the cooked noodles, chicken, soup, pimientos, green bell peppers and onion.  Add the broth and 2 cups of the grated cheese.  Add spices and toss to combine.

Pour mixture into a 9x13 baking dish, and sprinkle with the remaining 1/2 cup cheese.  Bake, uncovered, for 35-45 minutes, or until bubbly.

Notes:
--I'm sure this would be tasty using a rotisserie chicken instead of chicken breasts.  It's already an easy recipe, but using a rotisserie chicken would make it even easier, too.
--This recipe makes a lot of food.  It completely fills a 9x13 pan.  I would say it's enough for 8 servings at least.
--If you've never bought pimientos, they come in little jars and I found them in the condiments section of the grocery store.

Enjoy!
-Jennie