- Servings: 8-10
Ingredients:
| 1 | Chicken |
| Water | |
| 1 | Large Onion, chopped |
| 1 | Bell Pepper, chopped |
| 1 clove | Garlic |
| ½ cup | Butter |
| 1 jar | Pimentos |
| 2 cans | Cream of Chicken Soup |
| 2 cups | Grated Cheddar or Parmesan Cheese |
| ½ lb | Spaghetti, cooked |
| Salt | |
| Pepper |
Directions:
Place chicken in pan with enough water to cover. Season with salt and pepper if desired and bring to a boil. Cook approximately 1 hour or until tender. Remove chicken from broth, cool and remove meat from the bone. Cut into bite sized pieces and set aside. In a large skillet, melt butter over medium heat. Do not allow to brown. Add onion, pepper, and garlic and cook until tender. Add soup, pimentos and chicken pieces. Season to taste with salt and pepper. Place cooked spaghetti into a large baking dish. Pour chicken mixture over spaghetti and top with cheese. Bake in a 350 degree oven until cheese melts and mixture bubbles. Serve with a green salad and garlic toast.
Helpful Tips:
Broth from chicken may be kept and used to make chicken noodle soup just by adding a little cut up chicken, a few slices of carrot, and some packaged egg noodles.
